Quorn
Quorn Courgetti Bolognese
2.5454545454545 out of 5, 1 based on 11 ratings
Try this tempting recipe for a healthier courgetti bolognese, made using courgettes, mushrooms, onion, celery, and Quorn Mince. Under 300 calories per portion, low in fat and saturated fat, four of your five a day and high in protein.
288 Cals
Per serving
Serves 4
18 mins
Difficulty
Easy
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
- 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 passata, 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
- For the courgette, preheat the oil in a large pan. Add the courgette and fry for 2-3 minutes. Remove from the pan sieving any juices out. Stir in the cheese and season to taste
