• 1 big carrot – winterpeen in Dutch
  • 1 onion – diced
  • 3 celery stalks – diced
  • 600 gr vegetarian gehackt from the vegetarian butcher
  • 700 gr passata di pomodoro
  • salt and pepper
  • olive oil
  • 600 gr VeggiPasta Sweet Pumpkin
  • Parmesan cheese
  • basil leaves

    Heat up in a pan 1 tbsp of olive oil.

    Add in carrots, celery and onion and fry until translucent.

    Add in vegetarian meat until fully browned and pour in passata.

    Simmer on low heat for at least 30 minutes and season with salt and pepper. 

    Cook pasta according to instructions and serve with grated Parmesan cheese (our tip Willicroft cheese) and basil leaves.


    When your pasta salad is done it will keep for up to 2 days in the fridge. The bolognese sauce can be kept in the freezer for 3 months.