Vegetarian Pasta Spaghetti Bolognese

Swapping your usual beef mince for Quorn Mince is not only great for your health but it tastes just as delicious.

Whip up this vegetarian pasta recipe featuring a rich tomato sauce, Quorn Meatless Grounds and a sprinkle of your favourite hard cheese. Garnish with fresh basil if you're feeling fancy then serve with garlic bread and enjoy any night of the week.

Serves 4

20 mins

Easy

453 cals
(Per serving)

14g of fat
(Per serving)

£ 0.92.00
(Per serving)

22.8 g protein
(Per serving)

Ingredients

  • 12oz Bag of Quorn Meatless Grounds
  • 2 tbs. olive oil
  • 1 large onion, diced
  • 1 carrot, diced
  • 1 stick of celery, diced
  • 2 peeled garlic cloves, minced
  • 1 cup mushrooms, cleaned and diced
  • 1/2 cup red wine (optional, replace with vegetable broth)
  • 14oz can chopped tomatoes
  • 1 cup vegetable broth
  • 1 tsp dried oregano
  • 1 tsp marjoram
  • 1 tbs. tomato paste
  • 1 tbs. tomato ketchup
  • 12oz dried spaghetti
  • Hard cheese of your choice

Method

  1. Heat the oil in a large skillet, add the onion, carrot and celery and saute over a medium heat for about 5 minutes until the vegetables are softened.
  2. Add the garlic and mushrooms and stir fry for 2-3 minutes more. Stir in the red wine (or extra vegetable broth) and cook until the volume of the liquid is reduced by half.
  3. Add the tomatoes, vegetable broth, oregano, marjoram, tomato paste and tomato ketchup. Stir well and cook for 8-10 minutes until the vegetables are cooked.
  4. Stir in the Quorn Meatless Grounds and continue to cook over alow heat for 5 minutes. Season to taste with salt and black pepper.
  5. Cook the spaghetti according to pack instructions, drain and serve into 4 bowls. Top with a generous spoonful of Quorn Bolognese and sprinkle with a little grated cheese.