The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mushroom & borlotti bean bolognese
Rich and creamy borlotti beans are high in fibre and protein, so they add flavour and a whole lotti filling power to this bolognese with a twist! Mixed with green pepper, carrot and chestnut and porcini mushrooms in a herby tomato sauce, they’re then stirred into pasta and served with a sprinkle of parsley.
SWK: Source of fibre
Plants 7
SWK: Source of protein
Serving size
Ingredients
- 230g borlotti beans (Rehydrated beans, water, salt, antioxidant: ascorbic acid.)
- 5g dried porcini mushrooms
- 200g Cassarecce Pasta (Wheat, Barley, Oats, Soya) (100% Durum Wheat Semolina)
- 1 handful of fresh flat-leaf parsley
- 200g passata (tomatoes, salt, citric acid)
- 1 carrot
- 1 onion
- 120g chestnut mushrooms
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 garlic clove
- 1 pepper
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 4 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
Nutritional Information
Calories: 690
Protein: 32g
Carbs: 124g
Fat: 5.1g
Ingredients
- 400g Cassarecce Pasta (Wheat, Barley, Oats, Soya) (100% Durum Wheat Semolina)
- 1 carrot
- 2 onion
- 240g chestnut mushrooms
- 4 garlic clove
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh flat-leaf parsley
- 460g borlotti beans (Rehydrated beans, water, salt, antioxidant: ascorbic acid.)
- 400g passata (tomatoes, salt, citric acid)
- 2 pepper
- 5g dried porcini mushrooms
- 3 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 8 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
Nutritional Information
Calories: 670
Protein: 31g
Carbs: 120g
Fat: 4.8g
Mushroom & borlotti bean bolognese
Rich and creamy borlotti beans are high in fibre and protein, so they add flavour and a whole lotti filling power to this bolognese with a twist! Mixed with green pepper, carrot and chestnut and porcini mushrooms in a herby tomato sauce, they’re then stirred into pasta and served with a sprinkle of parsley.
Cook time:
30 mins
Cuisine:
Italian
Food group:
Vegan
Allergens: Wheat, Celery
Cooking Instructions
Sort the stock
- Dissolve the stock in 200ml boiled water (300m for 4 portions), add the dried porcini and leave to soak.
Slice & soften the veg
- Dice the carrot into 1cm cubes, then peel and finely dice the onions. Deseed the peppers and dice into 1cm squares, and thinly slice the chestnut mushrooms. Peel and crush the garlic.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the carrot, onions, peppers and mushrooms for 6-8 mins (8-10 mins for 4 portions).
Boil the pasta
- Meanwhile, cook the pasta in boiling water for 8-9 mins, then drain.
Simmer the sauce
- Scoop the porcini from the stock and finely chop.
- Add the porcini, garlic and both pastes to the frying pan and cook for 1-2 mins, until the pastes begin to stick.
- Tip in the stock, passata and the beans and their water and simmer for 5-7 mins.
Add your finishing touches
- Finely chop the parsley and stir half into the sauce along with the pasta.
- To serve, lightly season, then sprinkle over the remaining parsley.