Try this quick, nutrient-dense bolognese recipe. 


  • 1 bottle tomato passata

  • 4 slices Spring Wholefoods Sprouted Bread

  • 4 medium-sized sweet potato/carrot

  • 1/4 cup vegetable broth (or water)

  • 1/2 cup almond milk

  • 1 cup onion

  • 1 cup zucchini

  • 1 cup corn

  • 1 cup mushroom

  • 2 cloves garlic

  • 2 tbsp tomato paste

  • 1 tsp tamari

  • Thyme and rosemary for seasoning

  • Parsley for garnish

  • Hemp seeds for sprinkling


  • 1.

    Finely dice onion, zucchini and mushroom. Remove corn from cob.

  • 2.

    Spiralise sweet potato/carrot into “spaghetti” form.

  • 3.

    Serve raw or blanch in vegetable broth for 4 minutes.

  • 4.

    Sautee onion, zucchini, and mushroom in vegetable broth (or water) until softened. Stir in

  • 5.

    Garlic and simmer until fragrant.

  • 6.

    Add tomato paste, passata and almond milk. Mix well.

  • 7.

    Stir in thyme, rosemary and tamari. Simmer uncovered for 10 minutes. 

  • 8.

    Break Spring Wholefoods sprouted bread into crumbs and stir into the sauce. Continue

  • 9.

    Simmering until thickens.

  • 10.

    Pour sauce over raw or blanched vegetable spaghetti. Garnish with parsley and hemp

  • 11.


Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 253kj
  • Fat Total 2g
  • Saturated Fat 0g
  • Protein 10g
  • Carbohydrate 53g
  • Sugar 20g
  • Sodium 426mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Exclusive recipe from Christy Yung for Spring Wholefoods.

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