Mushroom Spaghetti Bolognese
Slow-roasted Portobello mushrooms in a rich, chestnut mushroom ragu, with wholewheat spaghetti and spinach.
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- A complex, rich Bolognese sauce, packed with flavour
- Perfect for when you want something comforting yet not too heavy
- Cutting down on eating meat? This is an incredibly tasty version of a classic that will convert even the most committed carnivore!
Try It With:
- Garlic bread on the side? That’s always a good choice.
- For a summer treat, serve with a fresh green salad.
- Top with some shaved parmesan or a vegetarian hard cheese.
How We Make It At Our Kitchen
*We’re committed to growing our range of vegan-friendly dishes. However, we can’t claim official vegan certification as our kitchen doesn’t have a separate area for vegan preparation and cooking.
- First we wash and slice the Portobello mushrooms by hand. They are then coated in smoked paprika and a maple-flavoured syrup before being roasted.
- For the ragu we use garlic, onion, chopped chestnut and closed cup mushrooms and cook them until they have released all their moisture. Then we add a good glug of red wine and finish with tomato and herbs.
- The wholewheat spaghetti is prepared just like you would at home, in boiling water. But it’s underdone, ensuring the texture is perfect when you cook it.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example some of our curry pastes, which contain Citric Acid).
Cooking/Serving Instructions
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
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