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.
Black Garlic Vegan Pasta Bolognese with Roasted Veg
Sunflower mince meets sundried tomato and black garlic in a rich vegan bolognese. Plus a whole host of nutritious oven-roasted veg. Spooned over brown rice penne and sprinkled with cashew parm cheez. Comfort in a bowl
Prep in 10
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 2 black garlic cloves
- 1 handful of fresh flat-leaf parsley
- 1 aubergine
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 pepper
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 250g brown rice fusilli pasta (Soya) (Brown rice flour 100%)
- 72g sunflower mince (sunflower mince (100%))
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 20g cashew parm cheez (Nuts) (Cashew nuts, Sunflower seeds, Nutritional yeast, Kale, Himalayan pink salt , Lemon peel)
- 1 onion
- 1 tbsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
Nutritional Information
Calories: 506
Protein: 19g
Carbs: 65g
Fat: 18g
Black Garlic Vegan Pasta Bolognese with Roasted Veg
Sunflower mince meets sundried tomato and black garlic in a rich vegan bolognese. Plus a whole host of nutritious oven-roasted veg. Spooned over brown rice penne and sprinkled with cashew parm cheez. Comfort in a bowl
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Cooking Instructions
Before you start
- Preheat the oven to 200C / fan 180C / gas mark 6 / air fryer 190C
- Line 1-2 baking trays with parchment paper
- Boil a kettle
- Pull out a large frying pan, a large saucepan & a sieve
Get the veg into the oven
- Cut the pepper and aubergine into bite-sized pieces
- Transfer onto 1-2 baking trays and toss with 1 tbsp oil and a pinch of salt and pepper
- Bake for 20-25 mins / air fryer 8-12 mins, until golden, turning halfway through
Prep the veg
- Roughly chop the black garlic and parsley. Thinly slice the onion
Get your simmer on
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the onion, cook for 3-5 mins , then add the sunflower mince, sundried tomato paste, balck garlic, dried herbs, chopped tomatoes
- Add the stock powder and 100 ml of water, then stir
- Simmer for 5 mins, until slightly thickened (add a splash of water if it gets too thick)
Meanwhile, boil the pasta
- Heat the large saucepan filled with salted boiling water on high heat
- Add the fusilli and boil for 8-9 mins, until cooked, then drain
- Add the pasta to the bolognese and stir until coated
Plate up
- Once cooked, stir the roast veg and half the parsley through the bolognese
- Season with salt and pepper
- Serve the bolognese and sprinkle over the cheez and remaining parsley
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