Quick Quorn spaghetti bolognese

Credit and permission to share: Quorn.

I became a full time vegetarian in May 2021, then a part time one in May 2022....anyway....

Quorn has been in our family recipe stories since the early 90’s when my sister became a vegetarian - Mam would make something with Quorn (usually Sunday lunch) and we ate it and loved it.      

My sister was veggie long before I tried and is still going strong. 

35 years on since I started in the hospitality trade we have seen more and more people eat less meat and no matter how full or part time you are, it makes sense to mix up your meat and none meat diet.   

Therefore, it is with the utmost pleasure, to bring you this submission from actual Quorn themselves.

Serves 4 in 15 minutes

You will need:

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

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. Pour the Quorn bolognese sauce over the spaghetti, season to taste and top with the grated cheese

https://www.quorn.co.uk/recipes/quick-spaghetti-bolognese