Spag Bol With Slow Roasted Cherry Tomatoes - Vegan 

We’re all for generous flavours and family sized portions. So not much else could top a big bowl of spaghetti Bolognese. Rich, tomatoey goodness comes together with a Colman’s Spaghetti Bolognese Seasoning mix to bring you this well-loved classic. 

  • 4 Minutes 
  • 10 Minutes 
  • 30 Minutes


Slow-roasted cherry tomatoes

  • 200 g cherry tomatoes
  • extra virgin olive oil
  • sea salt
  • pepper

Bolognese sauce

  • 1 sachet Colman's Spaghetti Bolognese mix + 150 g water to mix
  • 1 large onion
  • 450 g vegan mince
  • 150 g mushrooms
  • 400 g can chopped tomatoes
  • 2 tbsp tomato puree
  • 1/3 cup tomato passata
  • 2 handfuls curly kale
  • 300 g dried spaghetti


For Slow-roasted cherry tomatoes

  1. Slice cherry tomatoes in half, drizzle with olive oil and salt & pepper, then roast for 30 minutes at 180 C/350 F.

  2. While the tomatoes are roasting you can prepare the sauce and pasta.

For Bolognese sauce

  1. Dice onion and sauté in a large pan at medium heat with 1 tsp oil for 2-3 minutes, then add mince and fry for another 2-3 minutes.

  2. Slice mushrooms and add to the mince, cooking for a few minutes until softened

  3. Mix the spaghetti bolognese sachet with the water, then add to mince mixture, along with chopped tomatoes, tomato purée, passata, and 1/2 cup water. Mix well.

  4. Turn heat to medium low and cook for 15 minutes.

  5. While the sauce is simmering, boil water and cook spaghetti.

  6. Finely slice kale and mix into sauce just before removing from the heat.

  7. Mix the sauce into the spaghetti, or serve with sauce on top, depending on your preference.

  8. Top with slow-roasted cherry tomatoes and garnish with sea salt & pepper to taste