Mushroom Bolognese

Mushroom Bolognese

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Mushroom Bolognese


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.



"Absolutely delicious!"
"Absolutely delicious - great zingy taste and texture."