Viking Bolognese

Recipe for 2-3 portions
Gluten and lactose free recipe


  • Viking plant food - 300 g
  • Buckwheat pasta penne - 200 g
  • Fresh tomatoes (chopped) - 300 g
  • Carrots (corse grated) - 100 g
  • Fresh spinach - 50 g
  • Leeks tops (chopped) - 2 tbsp
  • Basil (preferably fresh + chopped) - 2 tsp
  • Thyme (preferably fresh) - 2 tsp
  • Oregano - 2 tsp
  • Salt - 2 tsp
  • Garlic oil - 2 tsp (can be omitted)
  • Frying oil (coconut oil recommended)
  • Grated parmesan cheese (preferably fresh) - sprinkled on before serving



1: Put a large pot of water to boil under a lid. Add a pinch of salt and a little olive oil so the pasta doesn't clump together.

2: When the water boils, add the pasta. Remember to rinse under cold water, when the pasta is done.

3: Heat a large saucepan to the sauce and add oil for frying. Cook the plant food on medium-high heat for a few minutes.

4: Add the rest of the ingredients except the parmesan cheese. Simmer at medium heat for approx. 10-15 min. Remember to stir in the pan periodically.

5: Just before the sauce is done, add 2 tbsp og parmesan cheese.

6: Put pasta in the bottom of a deep plate and pour sauce on top. Top the dish with freshy grated parmesan cheese and a few leaves of fresh basil.

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