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Spaghetti with Plant-Based Chicken Bolognaise

Prep Time: 10 min | Cooking time: 20 mins


  • 1 Packet Blue Tribe Plant-Based Chicken Keema
  • 1 Packet Dry Spaghetti
  • ½ Cup Onion minced
  • ¼ Cup Carrot minced
  • 1 celery stick
  • 3 Cloves Garlic minced
  • 400 gm Tomato Puree
  • ½ Cup Mushrooms sliced
  • 1 tbsp Dried Oregano
  • 2 tbsp Fresh Basil chopped
  • Salt
  • Black Pepper
  • 1 Tbsp Olive Oil


  • 1. Defrost the BTPB Chicken Keema
  • 2. Cook the Spaghetti as per instructions on the box (Reserve a cup of the pasta water for cooking)
  • 3. Heat the oil in a frying pan and cook the vegetables until soft and translucent
  • 4. Add the tomato puree and cook for 5 minutes,
  • 5. Add the pasta water, mushrooms, oregano, basil, salt, pepper and chicken keema.
  • Bring to a simmer and cook for 30 mins on a low flame.
  • 6. Serve the sauce tossed with the spaghetti and sprinkle some vegan parmesan cheese and fresh basil at the time of serving


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