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Spaghetti Bolognaise with Red Kidney Beans and Baby Spinach

Spaghetti Bolognaise with Red Kidney Beans and Baby Spinach

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Bulk up your classic spaghetti bolognaise with red kidney beans and spinach. A delicious alternative for when you’re trying to add more nutrients to your meals, with a little help from Knorr’s Spaghetti Bolognaise Dry-Cook-In-Sauce.

Preparation time


30 ml vegetable oil
1 onion chopped
500 g lean beef mince
2 tomatoes chopped
140 g carrots peeled and cubed
400 ml water
Knorr Spaghetti Bolognaise Dry Cook-in-Sauce
1 tin red kidney beans drained
2 cups baby spinach leaves washed
50 g tomato paste
250 g uncooked spaghetti

Preparation method

In a pan, brown the onion in oil. Add the mince and cook until well browned. Add the carrots and tomatoes.
Add water to the pan, stir in the contents of the pouch, the red kidney beans, baby spinach leaves and the tomato paste and bring to the boil while stirring.
Reduce heat and simmer uncovered for 10 minutes, stirring occasionally. Serve with cooked spaghetti.


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