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

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

  1. 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. 2. Add the garlic and mushrooms and stir fry for 2-3 minutes more. Stir in the red wine and reduce until the liquid has halved in volume.
  2. Meanwhile, cook the gluten free spaghetti according to pack instructions.
  3. Add the pasata, vegetarian Worcestershire sauce, vegetable stock, tomato puree, Quorn Mince and oregano. Stir well. Cook for 8-10 minutes until the vegetables are cooked.
  4. Stir in the basil and season to taste and serve with the spaghetti.