Quorn Meat Free Spaghetti Bolognese
Try this quick spaghetti Bolognese recipe, made with Quorn Mince, mushrooms, and onion in a delicious tomato sauce.
Serves 4
15 mins
Easy
1852 kJ
(Per serving)
14g of fat
(Per serving)
£ 0.92.00
(Per serving)
22.8
g protein
(Per serving)
Made with Quorn Mince
Low in Fat
Good Source of protein
Good source of fibre
Ingredients
- 300g Quorn Mince
- 2 tbsp olive oil
- 1 onion, very finely diced
- 2 cloves garlic, crushed
- 200g mushrooms such as mini portabellos, diced
- 2 tbsp red pesto
- 400ml tomato passata
- 1 tbsp vegetarian Worcestershire sauce
- 1 vegetable stock cube, dissolved in 150ml hot water
- 1 tbsp tomato puree
- 1 tsp dried oregano
- Salt and pepper to taste
- 500g fresh spaghetti
- Hard cheese of your choice, grated to serve (optional)
Method
- Pre heat the oil over a medium to high heat, add the onion and cook for 2-3 minutes stirring often. Add the garlic and mushrooms, cover and cook over a medium/high heat stirring frequently for 2-3 minutes
- Increase the heat, add the Quorn Mince, pesto, passata, vegetarian Worcestershire sauce, vegetable stock, tomato puree and oregano. Stir well, cover and cook for 8-10 minutes
- Meanwhile, cook the fresh spaghetti according to pack instructions
- Season to taste and top with the grated cheese
Recipe Inspiration
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5 out of 5 stars
Jess
5 out of 5 stars
Super easy to cook and tastes good. Worcester sauce is essential as it gives it a savoury flavour and cuts through tomatoes. I always add some extra vegetables as it’s quite saucy. Easily serves four with leftovers for the next day
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