Spag Bol With Slow Roasted Cherry Tomatoes - Vegan

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.

Prep time:

10 min

Cook time:

30 min

Ingredients (Serves 4)

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

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

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

For Bolognese sauce

  • 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.

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

  • 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.

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

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

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

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

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



Switch the curly kale for baby spinach.

Explore our products