Phoebe’s Beany Bolognese


Spaghetti Bolognese is a real family favourite in most households. Growing up my family was no different. We all loved Bolognese night, and my mama’s sauce recipe was exquisite.

The same was true in my own house now, my husband and I relied on spaghetti Bolognese for midweek meals, when guests came over and when we needed cheering up.

When I became ill and decided to move onto a plant-based diet and cut out wheat to support myself back to health, the first thing that flashed through my head was my beloved Bolognese. However, I should not have worried. This recipe is delicious, deeply flavoured, hearty, filling, moreish and incredibly healthy. You will not regret trying this spaghetti and even if you do eat meat I can guarantee that you will make this several times and enjoy it every time.

This sauce is rich in antioxidants, containing enzymes and vitamins A, C & K, phosphorous, iron and fibre helping to build blood, lower cholesterol, maintain healthy bones and teeth, support the digestive system and protect the nervous system from free-radical damage and has an anti-cancer effect.

Its best to use dry kidney beans that you soak for 8 hours, then boil for 1 1/2 hours before starting this recipe.


organic brown rice spaghetti
1 yellow onion, fine chop
1 courgette, small chop
1 red pepper, rough chop
5 large red tomatoes, rough chop
1 ½ cups red kidney beans
3 tbsp organic tomato puree
4 garlic cloves, finely chopped
1 pinch Himalayan pink salt
1 pinch freshly ground black pepper
2 tbsp organic extra virgin olive oil
1 handful of purple sprouting broccoli

1. cook the spaghetti according to packet instruction or put in slightly salted boiling water for 17 minutes
2. meanwhile, add the extra virgin olive oil and onion to a pan on a medium heat for 5 minutes until the onions become translucent
3. add the courgette and red pepper to the pan and cook for another 5 minutes until soft
4. add the chopped tomatoes, and stir in for a few more minutes until soft
5. add the tomato puree, kidney beans, garlic, salt and pepper and leave to cook for another 15 minutes
6. put the drained pasta in the bowls, add a scoop of the beany Bolognese sauce and serve with lightly steamed purple sprouting broccoli.

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