Let’s face it, every week should feature Bolognese. It can cure everything from a bad meeting to a broken heart. In this herby little number we’ve used mushroom as the base, and they create a lovely umami base when combined with the garlic, tomatoes and wine. This dish calls for long, messy, slurp-able strands of pasta, garlic bread and fresh basil. A bit of vegan parmesan also goes very well on top!
tomatoes (32%), mushrooms (23%), carrots, onion, balsamic vinegar (3%), garlic, vegetable stock [concentrated vegetables: partially rehydrated leek, carrot, onion, parsnip, pumpkin, mushroom, yeast extract, maltodextrin, dried glucose syrup, salt, sugar, sunflower oil], olive oil, herbs and spices.
*Allergens highlighted in bold. Produced in a kitchen that handles other allergens.