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Tangy Mince Tomato Fusilli




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1/2 tbsp extra virgin olive oil

5 topped and tailed, split and roughly sliced celery stalks

1 bunch spring onions, topped and tailed, large pieces split length, otherwise left long

2 whole tomatoes, roughly chopped

1 pack (500g) Plant Pioneers mince

1 jar (500g) Dolmio bolognese sauce (80% tomato)

3 frozen garlic cubes

1 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

1/2 tin (70g) double concentrated tomato paste

1/2 tbsp nooch

1 splash Worcestershire sauce

3 cups dried wholewheat fusilli


Sear the celery and spring onions in a very large pan. Add the mince, then sauces and seasonings. Salt to taste and let simmer for 15 mins until no longer acidic but sweet and rich.

Boil fusili in very salted water for 7 mins.

Stir together sauce and pasta. Eat immediately, or serve cold as a delicious pasta salad.


Make own sauce - no additives.




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