Make Chestnut Mushroom 'Bolognese' with Sweet Potato ‘Spaghetti’

Make Chestnut Mushroom 'Bolognese' with Sweet Potato ‘Spaghetti’
Bolognese is typically a meat-based sauce, this Chestnut 'Bolognese' removes the meat from the equation. This vegetarian spin is not only delicious but quick and easy to make.
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 4
Make Chestnut Mushroom 'Bolognese' with Sweet Potato ‘Spaghetti’


  • 250g chestnut mushrooms
  • 1 can peeled plum tomatoes
  • 1 white onion, diced
  • 1 carrot, peeled
  • 1 stick celery, topped and tailed
  • 2 garlic cloves, minced
  • 1 veg stock cube
  • 1/2 tsp dried oregano
  • chilli flakes, marmite, sugar and HP sauce to taste
  • 2 medium sweet potatoes

How to make

  1. Slice your carrot and celery.

  2. Heat a good splash of oil in a heavy based or non-stick pan and cook the onions, carrot, celery and garlic on a medium/low heat until beginning to colour.

  3. While your first veggies are cooking, dice the mushrooms much smaller than you would if you were making pretty much any other kind of mushroom dish. You want like half centimetre cubes.

  4. Add the mushrooms to the other vegetables when they’ve started to get some colour on them and leave them to cook, stirring occasionally until the moisture has been released and then evaporated and the shrooms are looking golden.

  5. Pour in the tinned tomatoes then pop the stock cube in the empty can, pour over just boiled water until the can is two-thirds full, give it a stir and pour that into your pan with the tomatoes.

  6. Season as desired. Personally, when I’m trying to give a meat free sauce that deep, dark flavour, I go for 1 teaspoon of marmite, a squeeze of HP sauce and just a pinch of sugar. Also, add a few shakes each of oregano and chilli flakes.

  7. Let it come to the boil, then turn the heat way down low and let it simmer away while you get on with your sweet potatoes.

  8. Spiralise two sweet potatoes, skin on.

  9. Check on your sauce, if it’s starting to thicken up and you’re happy with the taste, you’re ready to fry your pretend pasta.

  10. Drizzle a big non-stick pan with some veg oil and cook the spiralised sweet potato on a high heat, stirring all the time (I use tongs for this) for about 10 minutes or until soft.

  11. Serve the spiralised sweet potato topped with the veggie Bolognese and scatter with a generous helping of grated cheddar if you fancy it.

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