Quorn Courgetti Bolognese
Try this tempting recipe for a healthier Bolognese which is made using courgettes, mushrooms, onion, celery, and Quorn Mince which is low in fat and saturated fat and high in protein.
Serves 4
18 mins
Easy
288 cals
(Per serving)
12 g of fat
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 passata
- 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
- Hard cheese of your choice, grated to serve
- For the courgetti:
- 4 medium courgettes, cut into thin ribbons
- 2 tbsp olive oil
- 1 tbsp grated vegetarian Parmesan
Method
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