Vegan Pasta Bolognese Recipe

Prep time: 20 minutes


Your favourite pasta (whole grain or gluten free pasta)

1 large onion – diced

2 small tomatoes – diced

1 red bell pepper – diced

1 medium zucchini – diced

1 tbsp coconut oil

1/2 cup cashews

1/2 cup pecans or walnuts


1 tsp sea salt

1/2 tsp cumin

1/2 tsp turmeric

1/2 tsp paprika

1/4 ground black pepper

Cooking Dish:

Stainless Steal Wok


Cook the pasta according to the instructions on the package. While pasta is cooking heat coconut oil on medium-high and cook onion, tomato, red bell pepper and zucchini in the wok until everything is tender. Add spices and stir well continue cooking on a medium-low heat. In the meantime pulse cashews and pecans/walnuts in a food processor until you reach a “ground beef” look. Don’t pulse for too long as they will turn into a powder which doesn’t suit this recipe, I pulsed my nuts for 10-15 seconds. Mix the nuts with the veggies and cook for 5 more minutes until everything is well combined. Add the pasta to nuts and veggies and mix everything very well.

Voilà,  pasta bolognese vegan style! So easy and so delicious! My kids kept asking for more…