Meat-free spaghetti bolognese

  • 4
  • A little work

Bolognese made from soya mince, a nutritious vegetarian alternative suitable for babies from 8 months

  • 1 tbsp olive oil
  • 1 whole medium onion, finely chopped
  • 100g carrot, grated
  • 1 whole orange pepper, de-seeded and finely chopped
  • 75g mushroom, finely chopped
  • 500g passata
  • 225g frozen soya mince
  • 1 whole very low salt vegetable stock cube
  • 1 tsp dried mixed herbs or 1 tsp fresh basil, chopped
  • 225g spaghetti
  • 50g cheese, grated


  • Step 1

    Heat the oil in a large frying pan. Add the onion, carrots and pepper, and sauté for five minutes, until soft.

  • Step 2

    Add the mushrooms and continue to sauté for a further two minutes, then add the passata and soya mince.

  • Step 3

    Crumble the stock cube over the mixture and add the herbs. Cook for a further 10 minutes until the sauce thickens.

  • Step 4

    Meanwhile, cook the spaghetti in boiling water according to the instructions. Drain.

  • Step 5

    Chop the spaghetti into short strands, spoon over the Bolognese sauce and sprinkle with cheese.