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Quorn Meat Free Spaghetti Bolognese

quick quorn spaghetti bolognese vegetarian pasta recipe

Try this quick spaghetti Bolognese recipe, using Quorn Mince, mushrooms, and onion to create a delicious vegetarian bolgnese sauce.

Serves 4

15 mins


1949 kJ
(Per serving)

14g of fat

£ 0.92.00
(Per serving)

22.8 g protein
(Per serving)

quorn healthy vegetarian mince

Made with Quorn Mince

Low in Fat

Good Source of protein

Good source of fibre


  • 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)


  1. 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
  2. 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
  3. Meanwhile, cook the fresh spaghetti according to pack instructions
  4. Season to taste and top with the grated cheese

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The nation has spoken


3 out of 5 stars


5 out of 5 stars

I Love quorn... I use in Spagetthi with beans, spinach, mushrooms, garlic and what ever else i fancy throwing in on the day lol

Bernard Breen

4 out of 5 stars

Easy to follow even though I didn’t have the red pesto


5 out of 5 stars

Super delicious, family didn’t even notice it was vegetarian.


5 out of 5 stars

Delicious. I added a carrot and courgette diced. Used a tin of chopped tomatoes instead of Passata and put the whole lot in the slow cooker to simmer for 2 hours after it was almost cooked. This meant it kept hot and was ready when required.


5 out of 5 stars

Tried this recipe for the first time wondering what my husband would say. He was amazed and loved it as I did too. Having no mushrooms at the time substituted carrot finely chopped and a small piece of left over cucumber chopped too. Sprinkling of cheese to serve and some garlic bread with it too. It was delicious. Will never use meat for spag bol again!!

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