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Quorn Spaghetti Bolognese

Quorn spaghetti bolognese is a fantastic vegetarian version of the traditional meat based Italian classic.
Course Dinner
Cuisine Italian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 390kcal
Author Neil

Ingredients

  • 1 tablespoon olive oil
  • 1 onion diced
  • 80 g mushrooms sliced
  • 1 medium sized carrot grated
  • 600 g Quorn mince
  • 1 clove garlic crushed
  • 350 ml vegetable stock
  • 400 g tin chopped tomatoes
  • 2 tablespoon tomato puree
  • ¼ teaspoon dried mixed herbs
  • Freshly ground salt and pepper
  • 150 g whole wheat spaghetti
  • Freshly grated Parmesan

Instructions

  • Gently heat the olive oil in a large saucepan.
  • Add the onion, mushrooms and grated carrot and saute for about 5 minutes until onion is softened.
  • Stir the Quorn mince into the sauteed vegetables until well combined.
  • Then add the garlic, vegetable stock, tinned tomatoes, tomato puree and herbs. Bring everything to the boil, turn down to simmer and then season to taste. Allow to simmer for about 10 minutes, stirring regularly.
  • Whilst Bolognese sauce is simmering cook spaghetti in boiling salted water as per packet instructions and then drain.
  • Divide the spaghetti equally between plates and then pour the sauce over the top. Serve garnished with the freshly grated Parmesan.

Notes

The bolognese sauce can be frozen.

Nutrition

Calories: 390kcal | Carbohydrates: 25.2g | Protein: 22.2g | Fat: 22.9g | Saturated Fat: 8g | Monounsaturated Fat: 10.6g | Trans Fat: 1.2g | Cholesterol: 71mg | Sodium: 163.7mg | Fiber: 2.2g | Sugar: 3.6g | Vitamin A: 600IU | Vitamin C: 16.5mg | Calcium: 60mg | Iron: 3.6mg