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.
Classic Bolognese with Cashew "Parmesan"
A Family Classic. British beef mince simmers with garlic, juicy tomatoes, Italian herbs and sundried tomato paste. Sneak in some greens with fresh spinach and bump up the fibre with brown rice penne. It's a classic crowd-pleaser, with a few healthy twists!
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 250g brown rice penne pasta (Soya) (Brown rice flour 100%)
- 1 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 2 tsp Italian herbs (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 20g cashew parm cheez (Nuts) (Cashew nuts, Sunflower seeds, Nutritional yeast, Kale, Himalayan pink salt , Lemon peel)
- 2 carrot
- 4 garlic clove
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 200g baby tomatoes
- 400g passata (tomatoes, salt, citric acid)
- 500g beef mince (british beef mince (10% fat))
- 80g baby spinach
- 1 onion
Nutritional Information
Calories: 621
Protein: 36g
Carbs: 67g
Fat: 23g
Classic Bolognese with Cashew "Parmesan"
A Family Classic. British beef mince simmers with garlic, juicy tomatoes, Italian herbs and sundried tomato paste. Sneak in some greens with fresh spinach and bump up the fibre with brown rice penne. It's a classic crowd-pleaser, with a few healthy twists!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the beef and season with sea salt and black pepper. Cook for 5-7 mins, breaking it up with a wooden spoon, until golden brown. Dice the carrots into 1cm cubes. Finely dice the onion. Add the carrots and onion, then cook for 4-5 mins, until softening.
- Meanwhile, finely chop or crush the garlic. Halve the tomatoes. Add the garlic and tomatoes to the beef pan, and cook for 1-2 mins. Add the Italian herbs, passata, sundried tomato paste and vinegar to the pan. Crumble in the stock cube and add 100ml of water. Simmer for 6-8 mins, until the veg is soft and the sauce has reduced.
- Meanwhile, bring a large saucepan filled with salted hot water to a boil. Add the penne and boil for 7-8 mins, until cooked, then drain.
- Rinse the spinach, then add to the bolognese and cook for 1 min, until wilted. Season to taste with sea salt and black pepper.
- Toss the penne through the bolognese sauce, then serve with the cashew "parmesan" on top.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.