Cannellini Bean Bolognese
Cannellini bean Bolognese
Cannellini bean Bolognese

Cannellini Bean Bolognese

This dish is not your average pasta dish.  It is so fresh and flavoursome with the tang of the tomatoes and balsamic vinegar, the heat from the chilli and a hint of fennel.  Serious comfort food!  It is based on a Jamie Oliver recipe that I adapted and made vegan.

Ingredients – serves 2-3

1 small onion, peeled and roughly chopped

1 large carrot, peeled and roughly chopped

1 fresh chilli, stalk removed

1 stick of celery, roughly chopped

3 cloves of garlic, peeled

Half a can of cannellini beans, drained and rinsed

1 teaspoon of fennel seeds

1 teaspoon of oregano

250 grams of penne pasta

4 tablespoons of balsamic vinegar

1 can of chopped tomatoes

Optional, nutritional yeast flakes and fresh basil to finish


Put the carrot, onion, celery, chilli, cannellini beans, garlic, oregano and fennel seeds in a food processor and mince together.

Place the pasta in a pan of boiling water and cook as per instructions

Heat 2 tablespoons of olive oil in a pan on a medium heat.  Add the minced vegetables and stir for about 5 minutes. It should start to smell fragrant.

Add the balsamic vinegar and cook for a minute before adding a tin of chopped tomatoes. Stir through for 5 minutes at a low simmer.

Mix with the pasta and serve immediately with a sprinkle of yeast flakes and basil if using.

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