Mama mia… it’s Spag Bol time!

written by Sally Hills January 14, 2018

It’s spag bol night in my house this eve! Drank waaay too much last night and have paid for it today…. not even a cheeky gym sesh could sort me out! It was a fantastic afternoon though, so I’m not that sorry…. plus I made my favourite ever dish – spaghetti/courgette topped with a rich garlicy, red wine Bolognese. I made my own pesto with a twist too – basil leaves, garlic, lemon, olive oil, water and mixed seeds. Markus got his chef on and made a plate of homemade garlic bread, which was DELICIOUS – a sundried tomato loaf sliced up and grilled, dairy-free butter, garlic and parsley. I’m now in a food coma but have lots of leftovers for the week…YES. Recipe below…

Spag Bol ingredients & recipe


  • I onion
  • 4 garlic cloves
  • Olive oil
  • 1 tin of tomatoes
  • Glug of red wine
  • A handful of fresh cherry tomatoes
  • 2 tbsps. Italian herbs
  • Little sprinkle each of dried rosemary, basil & oregano
  • Half a packet of soya mince
  • 1 tbsp. tomato puree
  • I tsp of vegetable stock in half a cup of water
  • A dash of soy sauce
  • A packet of mushrooms
  • 3 celery stalks
  • 2 carrots
  • Wholemeal pasta
  • 2 courgettes
  • Half a cup of peas
  • Dairy-free shop bought / or homemade pesto


  • Finely chop the onion and stir fry in a small amount of olive oil
  • Crush and chop the garlic and add to the pan
  • Add the mince, the herbs and tinned tomatoes
  • Add the fresh tomatoes, the vegetable stock/water, soy sauce and the glug of red wine
  • Leave to simmer for 5 mins before adding all of the vegetables (I grated one of the carrots and kept the rest of the veggies on the chunky side)
  • Stir in the pesto (homemade recipe below) and leave to simmer with the lid off for 10 minutes, stirring regularly
  • In the meantime, put a pan of water on to boil and spiralise the courgette to make courgetti
  • Once boiled, add the spaghetti to the hot water with the courgette steaming above it in a steamer pan
  • When the pasta is cooked, remove the water and mix in with the courgetti
  • Ladle into bowls and top with the Bolognese ( I sprinkled nutritional yeast and black pepper on top)
  • Serve with your dairy-free garlic bread!

To make homemade pesto, blitz the following adding more olive oil if needed:

  • 4 garlic cloves
  • Juice of half a lemon
  • 3 tbsp. nutritional yeast
  • 3-4 tbsps. of olive oil
  • A packet of basil
  • Salt and pepper, to taste
  • 3 tbsps. of mixed seeds or nuts (I used seeds)

A fantastic recipe for when you’re entertaining (vegans and non-vegans) 🙂 The non-vegans won’t believe a dish this delicious is vegan!

Photography all credit to Mark @creativekitchennomad


You may also like

Leave a Comment

%d bloggers like this: