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Fruity & Purple Spaghetti Bolognese

Super easy recipe for Fruity & Purple Spaghetti Bolognese. Uses purple carrots for the sauce. It’s vegan!

Fruity & Purple Spaghetti Bolognese

Today I’m sharing with you a recipe for a Fruity & Purple Spaghetti Bolognese! Not only does it look amazing (isn’t this dish just perfect for a romantic date night?!) but it’s also rich in flavor and a bit sweet from the carrots. I’d totally recommend not to miss out on that awesome homemade Cashew Parmesan. (I think I’ve been using it on pretty much any meal lately)

You could easily make this dish gluten-free if you use gluten-free noodles.

Purple Carrots

Remember those gorgeous purple carrots that I’ve used in the Purple Carrot Salad, well I still had some left. So I figured why not to use them in a Bolognese Sauce?

Fruity & Purple Spaghetti Bolognese

The sauce has a gorgeous purple color and it’s fruity and delicious! I think the purple carrots have a bit sweeter taste than regular carrots.

Fruity & Purple Spaghetti Bolognese

I’ve topped the Spaghetti Bolognese with fresh oregano, basil, and homemade Cashew Parmesan. It was a lovely combination and it’s for the looks too!

Fruity & Purple Spaghetti Bolognese

Fruity & Purple Spaghetti Bolognese

More vegan pasta recipes you’ll love! 

I hope you will enjoy this recipe as much as I did! Let me know if you give it a try!

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Cheers, Bianca

Fruity & Purple Spaghetti Bolognese

Elephantastic Vegan
Super easy recipe for Fruity & Purple Spaghetti Bolognese. Uses purple carrots for the sauce. It's vegan!
4.5 from 2 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Vegan
Servings 2
Calories 324 kcal


  • 4 ounces vegan Spaghetti Noodles
  • 1 cup tomato purée*
  • 3 purple carrots
  • 2 garlic cloves
  • 1 teaspoon canola oil
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon salt
  • ground pepper
  • Homemade Cashew Parmesan
  • 1 teaspoon fresh oregano
  • 1 teaspoon fresh basil


  • In a large pot heat the water for the pasta with 1/2 teaspoon of salt and cook the noodles.
  • While the noodles are cooking, peel the carrots and the garlic cloves and put both in a food processor. Process until fine.
  • In a smaller pot, heat a teaspoon of canola oil and pour in the shredded carrots & garlic.
  • Let it cook for about 5 minutes, while stirring occasionally.
  • Add in the tomato purée, balsamic vinegar, ground pepper and salt.
  • Let it cook for about 10 minutes, until it is hot & a bit reduced. Taste & add more salt to taste.
  • Place the cooked Spaghetti Noodles on a plate, add the Purple Bolognese Sauce and top with Cashew Parmesan, oregano and basil.


*I used store-bought tomato purée (with salt, no additional herbs) for this recipe - it's often canned or in cartons, not to confuse with tomato paste which is thicker in consistency.


Calories: 324kcalCarbohydrates: 64gProtein: 10gFat: 3gSodium: 1267mgPotassium: 994mgFiber: 7gSugar: 12gVitamin A: 15955IUVitamin C: 20.2mgCalcium: 87mgIron: 3.7mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
Fruity & Purple Spaghetti Bolognese |
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