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Mushroom bolognese with carrot 'spaghetti'

Mushroom bolognese with carrot 'spaghetti'

Points® value
Total Time
1 hr
15 min
45 min
A classic dish with a veggie twist! This meal delivers on texture with mushrooms replicating a ‘meaty’ flavour similar to a traditional bolognese.


Dried mushrooms

20 g, porcini variety

Olive oil

1 tsp

Brown onion

1 medium, finely chopped


1 stick(s), finely chopped


500 g, cup variety, coarsely chopped


2 clove(s), crushed

Balsamic vinegar

2 tsp

Canned diced tomatoes

400 g, (1 x 400g can)

Tomato passata

2 cup(s), (520g)

Fresh basil

½ cup(s), leaves torn, plus extra to serve


500 g, large, spiralised

Stock powder

½ tsp, vegetable, gluten-free variety


  1. Place porcini mushrooms in a medium heatproof bowl. Cover with 1 cup (250ml) boiling water and set aside for 10 minutes. Drain through a sieve into a bowl, discarding mushrooms and reserving the porcini water.
  2. Meanwhile, heat oil in a large non-stick saucepan over medium heat. Cook onion and celery, stirring, for 5 minutes. Add mushrooms and garlic, cook, stirring, for a further 5 minutes. Stir in vinegar, tomatoes, passata, porcini water and basil. Season with salt and pepper and bring to the boil. Reduce heat, simmer covered, stirring occasionally, for 30 minutes or until sauce has thickened.
  3. Heat a large non-stick frying pan over medium-high heat. Add carrot, stock powder and ½ cup (125ml) water and cook, stirring, for 5 minutes or until water has evaporated and carrot has softened slightly. Reduce heat to low and stir through half the bolognese. Divide carrot spaghetti among 4 bowls and top with remaining bolognese. Sprinkle with extra basil leaves.


Use a julienne peeler to cut carrot into spirals, or for a shortcut substitute a 500g packet of zucchini or carrot noodles, available from the fresh produce section in major supermarkets. Alternatively, find the WW 3 blade spiraliser at ww.com/shop