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Quick Quorn Spaghetti Bolognese

For a quick and easy vegetarian meal check out our tasty vegetarian Spaghetti Bolognese. Made with Quorn vegetarian Mince, mushrooms, onion and a few store cupboard ingredients, this delicious yet simple veggie Bolognese sauce can be ready in just 15 minutes. Easy to make and full of flavour, what's not to love?

Serves 4

15 mins


464 cals
(Per serving)

14g of fat

£ 0.92.00
(Per serving)

22.8 g protein
(Per serving)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Mince

High in Protein

Gluten Free

Low in Saturated Fat

No Soy


  • 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)


  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 Quorn's bolognese sauce over the spaghettis, season to taste and top with the grated cheese

Recipe costs calculated by taking the average ingredients price across Morrisons, ASDA, Sainsbury’s and Tesco. Prices correct at time of issue.

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The nation has spoken


5 out of 5 stars

Balzac Delamere

5 out of 5 stars

Wonderful, tasty recipe and so very quick and easy! Simply superb


5 out of 5 stars

Foolproof recipe. I’ve made this numerous times. You wouldn’t know it was vegetarian. It has a lovely depth of flavour.

Grace Hughes

5 out of 5 stars

Love this recipe.

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