This super easy vegetarian quorn pasta bolognese bake takes just under an hour to prepare and can serve up to six people. Packed with healthy wholegrain fusilli pasta, vegetables and spices then topped with a cheesy crust you can bet it’s a bake all the family will love.
You know my love for quorn folks and if you’re a fan too, I’ve already created a number of other really popular quorn recipes like my homemade quorn burgers.
There’s others you can find too if you type “quorn” into the search box.
I find quorn such a fantastic substitute for beef mince and, as Lynne and I try to eat by our 80:20 rule largely omitting red meat, quorn helps to fill that gap.
That being said, please don’t think we’ve anything against red meat at all!
Not at all!
I love a steak and indeed last Sunday I made a batch of my Beef Curry Casserole.
It’s just that we choose to have red meat very occasionally, as they do in the Mediterranean.
The Mediterranean diet being one of the healthiest and proven life prolonging ones there is.
So I hope you enjoy this tasty healthy quorn pasta bolognese bake as a meat free alternative.
I’m already looking forward to your comments below!
I’ve served this with extra green vegetables like steamed broccoli, and I’ve also served it with a rocket salad, both went equally well as extra “fillers”.
This quorn pasta bolognese bake is perfect for all year round family dining and can be easily frozen too.
This super easy vegetarian quorn pasta bolognese bake takes just under an hour to prepare and can serve up to six people.
- Low fat cooking spray
- 200 g whole wheat fusilli
- 1 large onion diced
- 1 clove garlic crushed
- 1 medium sized carrot grated
- ½ tsp dried basil
- ½. tsp dried oregano
- ½ tsp thyme
- 300 g quorn mince
- 400 g tin chopped tomatoes
- 1 tbsp tomato puree
- 250 ml vegetable stock
- 130 g frozen peas
- Salt and freshly grated pepper
- 50 g full fat grated cheddar cheese
- 50 g half fat grated cheddar cheese
- Pre-heat oven to 180C fan.
- Place the fusilli into boiling salted water and cook for 10 – 12 minutes, then drain.
- Whilst the fusilli is cooking, spray the bottom of a medium sized saucepan with the low fat cooking spray, turn the heat on high, then once the oil is bubbling turn the heat down slightly and sauté the onion for about 3 minutes.
- Add the garlic and grated carrot and sauté, stirring for a further 2 minutes.
- Stir in the spices, cook for about 30 seconds.
- Add the quorn mince, stir around for about 2 minutes then add the tomatoes, tomato puree, stock and peas.
- Season with salt and pepper, bring the mixture up to the boil and turn down to simmer for about 5 minutes.
- Stir in the drained pasta, heating through then empty the contents into a casserole dish.
- Mix the grated cheeses together and sprinkle evenly over the top.
- Bake in the oven for 15 minutes, allow to cool a little before serving.
The Great Scottish Run
The Great Scottish Run is finally upon us.
I’ve mentioned it a few times throughout the course of the last few months and how I’ve kept up my training, for the 10k, running 5k on a Monday and Wednesday / Thursday and then 10k – 12k on a Saturday morning.
My training has largely been the same as when I started it for last years’ run, which I completed in 50m: 50s and talked about in this post.
But “hats off” definitely go to Liam, who features in some of the hillwalking posts I publish, and Luke, the other half of Erin from beetsperminute are both doing the HALF marathon, which I decided I wasn’t doing.
Why am I not doing the half marathon? It’s not that I don’t think I would be able to do it, I have done one before in Dundee and have the medals to prove it! It’s just that I’m really happy with what I do and I don’t feel the need to push myself any further, nor do I have the time to do even more training!
So, it’s good luck I’d like to wish everyone taking part. And although I’m not wanting to sound overly competitive, I sure do want to be beat the 50m: 50s I did last year, and so I’ve moved myself up to the fastest start group from the medium start group I started in last year.
I hope to come back to you with a recap next Thursday, when I’ll next update here.
Anyhoo, as its Thursday let’s run on over (did you see how I linked that there, lol 😉 ) to Amanda’s blog Running with Spoons and see what’s going on over there!
Have a great weekend!
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