Pasta bolognese 

pasta bolognese 5


400 g soya mince

1-2 onions

6 garlic cloves

1 and 1/2 red chilli

2 cans chopped tomatoes, organic

2 tbsp tomato paste, organic

1 tsp oregano

1 tsp Italian spice blend, from Kryddhusid

1 tsp chilli flakes

1 handful fresh basil

salt and black pepper

1/2 cup water (or red wine)

olive oil for frying

pasta bolognese 3
This recipe is sponsored by Kryddhusid.

pasta bolognese 2


Peel and chop onion, garlic, chilli and basil. Leave a few leafs of the basil for garnish. Heat the oil in a big skillet and fry the onion, garlic and chilli for a bit. When the onion has taken on a golden colour add the soya mince and fry for about 5 minutes. It doesn’t brown the same way as meet mince, but that doesn’t matter. 

Add the spices and fry the mixture for a minute or two before adding tomato paste, tomatoes and water. 

Let it simmer on medium heat for about 20 minutes.

There’re several types of gluten-free pasta out there. You’ll just use the one you prefer. When it comes to taste and texture brown rice pasta is closest to the traditional one. I also like some pasta types that are made from chickpeas and quinoa. 

pasta bolognese 1
This spaghetti is made from seaweed and spirulina. The taste of seaweed is very strong, so it’s not for everyone. However, I’m adventurous 🙂
pasta bolognese 4
Classic brown rice pasta. If boiled correctly and matched with a tasty sauce it’s almost like the traditional pasta. Some nice vegan parmesan shavings make it even better!


This recipe is sponsored by Kryddhusid.

This website and all its content is owned by Sigridur Petursdottir. The recipes on are for personal use only. It’s perhibited for restaurants, coffee shops, bistros, catering services and food production companies to use them without a written permission from the owner. Without such a permission you can’t either republish, copy, change, download or reproduce any recipe or photo on