A hearty mushroom bolognese built from brown mushrooms, crushed tomatoes, and a splash of red wine, slow-simmered for forty minutes until thick and deeply savoury. Fresh basil, oregano, and thyme round out the sauce, which sits over garlic and parsley quinoa pasta. Oven-roasted mushrooms and balsamic-glazed onions add another layer of texture on the side. Every component is entirely plant-based, making this a satisfying plate that fits right into a vegan routine.

Brown mushrooms, carrots, celery, onion, crushed tomatoes, diced tomatoes, quinoa pasta, tomato paste, olive oil, sunflower oil, balsamic vinegar, red wine, garlic, fresh basil, fresh thyme, oregano, fresh parsley, erythritol, kosher salt, black pepper.

Sulphites.