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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!
Course Main Course
Cuisine Vegan
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Calories 324kcal
Author Elephantastic Vegan


  • 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: 324kcal | Carbohydrates: 64g | Protein: 10g | Fat: 3g | Sodium: 1267mg | Potassium: 994mg | Fiber: 7g | Sugar: 12g | Vitamin A: 15955IU | Vitamin C: 20.2mg | Calcium: 87mg | Iron: 3.7mg