Quorn Meat Free Spaghetti Bolognese
Try this quick spaghetti Bolognese recipe, using Quorn Mince, mushrooms, and onion to create a delicious vegetarian bolgnese sauce.
Serves 4
15 mins
Easy
1949 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
See all recipes
RecipesBaked Enchilada Recipe with Quorn Meat Free Mince & Cheese
Serves 4
25 mins
2314 kJ
(Per serving)
The nation has spoken
(265)
4 out of 5 stars
Rob
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
Cassie
5 out of 5 stars
Super delicious, family didn’t even notice it was vegetarian.
SueM
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.
Margaret
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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