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Gluten Free & Mighty Mushroom Bolognese

Serves: 4

Nutritional Information (per serve)

  • Kcal: 224 kcal
  • Carbs: 22g
  • Proteins: 16.6g
  • Energy: 942 kJ
  • Sugar: 9g
  • Fat: 5.4g
  • Saturated fat (g): 2g
  • Fibers (g): 20.7g
  • Sodium (mg): 584.4mg

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  • 250 grams Slendier Spaghetti
  • ¼ Onion (chopped finely)
  • 1 Celery Stalk (chopped finely)
  • 1 teaspoon(s) Olive Oil
  • 1 teaspoon(s) Dried Oregano
  • 1 Carrot (chopped finely)
  • 1 teaspoon(s) Peppr
  • 1 Garlic clove (minced)
  • ⅓ cup(s) Frozen Spinach (thawed and chopped)
  • 200 grams Mushroom (button, chopped)
  • ½ cup(s) Tinned Cannellini beans (drained)
  • ½ teaspoon(s) Dried Thyme
  • 50 grams Porcini mushrooms (soaked, drained in a cheese cloth keeping the liquid and chopped)
  • ½ cup(s) Vegetable stock (reduced salt)
  • 200 grams Tomato tinned
  • 1 Bay leaf


  1. Prepare Slendier Spaghetti as per instructions on the back of the pack and set aside.
  2. Heat olive oil in a large frying pan, sauté the onion, carrot and celery then grind in some pepper. Let the vegetables cook for approx 5 min. Add the garlic and cook for 1 min. Increase heat and add mushrooms.
  3. Add the remaining ingredients (except the Spinach and Cannellini Beans) including porcini mushroom liquid. Simmer uncovered for about 40 mins or until half the sauce is reduced down. In the last 10 mins add spinach and tinned cannellini beans. Cook until your desired thickness.
  4. Divide Slendier Spaghetti into 2 bowls, top with mushroom Bolognese sauce. Enjoy!

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