Quorn Gluten Free Spaghetti Bolognese
Delicious gluten-free spaghetti Bolognese recipe, with Quorn Mince, red wine, garlic, onion and mushrooms. A meat & gluten free take on a classic.
Serves 4
25 mins
A Little Effort
376 cals
(Per serving)
Gluten free
Made with Quorn Mince
High in Protein
Gluten Free
Low in Saturated Fat
No Soy
Ingredients
- 300g Quorn Mince
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely diced
- 1 stick celery, finely diced
- 2 cloves garlic, crushed
- 200g mushrooms, diced
- 100ml red wine
- 400ml tomato pasata
- 1 tbsp vegetarian Worcestershire sauce
- 1 gluten free vegetable stock cube, dissolved in 150ml hot water
- 1 tbsp tomato puree
- 1 tsp oregano
- Bunch fresh basil leaves, torn
- Salt and pepper to taste
- 350g dried gluten free spaghetti
- Hard cheese of your choice, grated to serve
Method
- Heat the oil in a large frying pan, add the onion, carrot and celery. Cook over a medium heat stirring frequently for about 5 minutes until the vegetables are softened. Add the garlic and mushrooms and stir fry for 2-3 minutes more. Stir in the red wine and reduce until the liquid is halved in volume
- Add the pasata, vegetarian Worcestershire sauce, vegetable stock, tomato puree and oregano. Stir well. Cook for 8-10 minutes until the vegetables are cooked
- Stir in the Quorn Mince and continue to cook over low heat for 5 minutes. Stir in the basil and season to taste
- Meanwhile, cook the gluten free spaghetti according to pack instructions.
Recipe Inspiration
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