QUORN COURGETTE SPAGHETTI BOLOGNESE
Replacing traditional pasta with vegetable spaghetti is a great way to cut the calories but still enjoy your favourite Italian dishes! This hearty vegetarian spaghetti bolognese is high in protein, low in fat and adds to your five a day! It’s tasty, light and quick to prepare!
Per serving : 292kCal / Carbs 21g / Protein 25g / Fat 12g
Ingredients
2 tbsp Olive Oil
1 Small Onion (peeled and finely chopped)
1 Medium Carrot (peeled and cut into small chunks)
2 Celery Sticks (halved lengthways and finely chopped)
100g Mushrooms (cut into small pieces)
2 Garlic Cloves (peeled and finely chopped)
500g Quorn Mince
400g Tinned Chopped Tomatoes
1 Vegetable Stock Cube
200ml Boiling Water
1 tbsp Tomato Puree
2 tbsp Worcestershire Sauce
1 tsp Dried Oregano
pinch of Salt and Pepper
400g Courgette Spaghetti
20g Parmesan Cheese
Basil (roughly chopped or torn)
How to make it
- Heat 1 1⁄2 tbsp of olive oil in a large pan over a medium heat.
- When hot, add the onion, carrot and celery and cook until the onion just starts to lightly brown.
- Then add the mushrooms and garlic and cook for 30 seconds.
- Now add the Quorn mince along with the chopped tomatoes, vegetable stock in boiling water, tomato puree, Worcestershire sauce, dried oregano and a pinch of salt and pepper before stirring it all together and cooking for 10 minutes.
- With 4 minutes in the cooking time remaining, add the rest of the olive oil to a wok or large pan over a medium heat.
- When hot, add the courgette spaghetti and cook for 3 minutes or until it just starts to soften.
- When it’s ready, dish up the courgette spaghetti into 4 bowls and evenly dish out the Quorn mince over the courgette spaghetti.
- Before serving, finish by sprinkling the parmesan cheese and basil over each dish.