Mamma mia, che pasta! Pasta Bolognese is an Italian classic and an all-time family favorite. For a lighter version, replace the pasta with zucchini. Plane slices with a cheese slicer and cut the slices with a knife into thin strips.

20 min
4-6 Portions



1 pack Pulled Oats® Tomato or Nude
Olive oil
1 onion
1-2 garlic cloves
1 chopped celery
2 bay leaves
2 tsp dry basil
2 tsp dry oregano
1 sprig fresh rosemary
4 tbsp tomato puree
2 tbsp sugar
1 veg stock cube
2 tbsp balsamic vinegar
500 g crushed tomatoes
250 g plum cherry tomatoes
400 g spaghetti
100 g grated parmesan (vegan)
Fresh basil


  1. Chop the garlic cloves, onion carrot and celery. Fry in oil for 3-4 minutes.
  2. Flavor with bay leaves, dry oregano, dry basil and rosemary. Fry all for 3-4 minutes.
  3. Add 1 pack Pulled Oats®, tomato puree, sugar and crumbled stock cube. Fry for 2-3 minutes.
  4. Add crushed tomatoes, balsamic vinegar and quartered cherry tomatoes. Mix all together and cook for 2-3 minutes.

Serve with spaghetti, parmesan and fresh basil.