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Different Spaghetti

Some of our favourite pasta alternatives and whole food, plant-based toppings for you to enjoy.

You can use any combination of sauces and pasta, play around with it to find which you like best.  You can’t go wrong.

Choice your favourite Gluten Free Spaghetti option.

Black bean
Normal gluten free
Mung Bean fettuccini
Zuchini noodles

For Tomato Bolognese – Tomato Sauce

1 large brown onion
10 large tomatoes
5 or more cloves of garlic
1 bunch fresh Basil leaves
Pinch of mixed herbs
Pinch of raw organic brown sugar
Salt and Pepper to taste

For Mushroom Bolognese

1 kilo (at least) of your favourite mushrooms, I use large Portobello
1 brown onion
5 Cloves garlic
1 can organic brown lentils
1 can organic diced tomatoes
Salt and Pepper to taste
1 bunch fresh basil
½ bunch fresh parsley
1 teaspoon dried oregano
1 teaspoon dried thyme

Almond Parmesan Cheese

1 cup almonds
¼  cup nutritional yeast  (add more if you like a more cheesier taste)
1 teaspoon garlic powder
½  teaspoon onion powder
Zest off ½ lemon

For Tomato Bolognese – Tomato Sauce

For the best results, boil a large pot of water.  Whilst waiting for this to boil, make a cross in the skin, on the bottom of the tomatoes with a sharp knife,  and when boiling add tomatoes for approximately 2 minutes.  Remove with a slotted spoon.  Allow to cool.  Peel off the skin and chop tomatoes finely.

Peel and remove the centre core of the onion.  Dice finely.
Peel and remove the centre core of the garlic cloves.  Dice finely.  Add as much garlic as you personally enjoy.  We love it so I add 5 very large cloves or more.
In a non stick pan, place diced onion.  Allows these to sweat a little, add the garlic and cook for approximately 3 – 5 minutes.  Add the diced tomatoes.
Place a lid over the pan and allow to cook down.

Add in the mixed dried herbs and fresh basil, salt and pepper to taste (be generous with the salt though as it helps with the flavour and moisture, but don’t make it salty) and pinch of sugar (this takes the acidity flavour away).

The longer you cook the mixture on a gentle heat, the better the flavour.  20 minutes minimum.  If it gets too dry, add a little splash of water or stock.  Enjoy.

TIP – This is great as a pizza base sauce as well.

For Mushroom Bolognese

Wash and dice all mushrooms, finely
Peel and remove the core of the onion, dice finely
Peel and remove the core of the garlic, dice finely
Drain and wash the brown lentils

Into a non stick pan, add onion and garlic and sweat for about 5 minutes.
Add mushrooms and cook.  If these begin to stick add a little stock or water but they should have enough of their own liquid to cook in.
When mushrooms are well wilted, add lentils and tomatoes, herbs and salt and pepper to taste.

Allow to cook until all flavours are combined, approximately 20 minutes on simmer.  Enjoy.

Almond Parmesan Cheese

Into a blender add the almonds and whizz till they resemble fine breadcrumbs, do not over blend as they release too much oil and it becomes sticky.

Add nutritional yeast, garlic powder, onion powder and lemon zest.  Whizz for a few seconds to combine. Enjoy.