Try this quick spaghetti Bolognese recipe, made with Quorn Mince, mushrooms, and onion in a delicious tomato sauce.
Serves 4
15
mins
Easy
464 cals (Per 100g)
14g of fat (Per 100g)
£ 0.92.00 (Per 100g)
22.8
g protein (Per 100g)
Ingredients
300g Quorn Meat Free 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
