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This is a mouth-watering vegetarian alternative to the classic “Spag Bol” and is packed with fibre. It can be prepared in batches and frozen for convenience.

Serves: 2    GL per serving: 7 


2 tsp coconut oil or olive oil

2 garlic cloves crushed

1 onion chopped

115g button mushrooms, sliced

1½ tsp reduced-salt vegetable bouillon powder

1 tsp herbs

1½ tbsp. tomato puree

200g canned tomatoes

400g can of borlotti beans, drained and rinsed

Solo or sea salt ground black pepper


  • Heat the coconut or olive oil and cook the garlic and onion gently for 2 minutes then add the mushrooms and cook until fairly soft (about 5 minutes).
  • Add the vegetable bouillon powder, dried herbs, tomato puree, canned tomatoes and beans, season and simmer for about 10 minutes to allow the vegetables to soften and the sauce to thicken.

Serving suggestion: Serve with steamed tenderstem or broccoli and wholemeal Kamut spaghetti.

Variations: Use kidney beans or pinto beans instead of borlotti beans.