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Beyond Meat fetuccine bolognese recipe

It's bolognese... but better for you.

1y ago

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Give good ol' pasta bolognese a healthier spin with this simple-yet-tempting recipe from pasta experts Explore Cuisine. Not only is this tasty little number meat-free, but it's also made with Explore Cuisine's clever Edamame and Mung Bean Fettuccine – organic pasta that's high in protein, high in fibre, lower in carbs and gluten-free. Spag bol just got virtuous.

Beyond Meat fetuccine bolognese

A do-gooding recipe for when only bolognese will do.



  • 1 box Explore Cuisine Edamame and Mung Bean Fettuccine
  • 30ml oil
  • 130g white onion, finely diced
  • 130g celery, finely diced
  • 450g Beyond Meat™
  • 1 red bell pepper, finely diced
  • 2 tbsp Italian seasoning
  • 900g chopped tomatoes
  • 250ml water
  • Parsley, to garnish


  1. Warm half of the oil in a saucepan over a medium heat. When the oil is hot, add in the onion, carrot, celery, and pepper.
  2. Sauté until all veggies are al dente (have a tiny bit of crunch left). Add additional oil as needed.
  3. Add in Italian seasoning and stir to combine.
  4. Add the chopped tomatoes and water, bring to the boil and simmer for 20 minutes.
  5. Bring a large pan of water to the boil. Cook the Edamame and Mung Bean Fettuccine according to package instructions. Drain and divide over four plates.
  6. Gently pour the sauce over the pasta and top with parsley.

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Explore Cuisine Pasta

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