Hidden Vegetable Quorn Bolognese
A quick and easy Hidden Vegetable Quorn Bolognese recipe from the Quick After Work cookbook.
Sunflower oil 1 tbsp
Onion 1, peeled and chopped
Carrot 1, peeled and grated
Courgette 1, peeled and grated
Quorn frozen mince 300g pack
Chopped tomatoes 400g can
Boiling water 300ml (½ pint)
Vegetable stock cube 1
Spaghetti 250-300g (9-11oz)
Green pesto 1 tbsp
Salt and freshly ground black pepper
Cheddar cheese grated, to serve (optional)
Heat the oil in a saucepan, add the onion and cook over a medium heat for 5–7 minutes until softened. Add the grated carrot and courgette and cook for a further 3–4 minutes.
Add the Quorn mince and cook for 1–2 minutes, then pour in the chopped tomatoes and boiling water and crumble in the stock cube; stir until dissolved. Bring the mixture to the boil, then reduce the heat, cover the pan and simmer for 10–15 minutes or until the vegetables have softened.
Meanwhile, cook the spaghetti according to the pack’s instructions. Drain well.
Remove the pan from the heat, stir in the pesto and season to taste with salt and pepper.
Stir in the spaghetti and serve with a little grated Cheddar cheese on top, if you like.