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Homemade Quorn Spaghetti Bolognese

Not only is this a delicious recipe but it’s great for meal preparation. It’s also gluten free, dairy free, vegan and vegetarian friendly!

Ingredients

For the Quorn

  • 2 Tablespoons olive oil
  • 350g Quorn Mince,
  • 1 Onion, finely diced
  • 1 Carrot, finely chopped
  • 1 Stick of celery, finely chopped
  • 2 Cups of mushrooms, finely chopped
  • 2 Tablespoons tomato purée
  • 1 Teaspoon Oregano
  • 1  Teaspoon Basil 
  • 1  Teaspoon Thyme
  • 1  Teaspoon Sage 
  • 1  Teaspoon Red Pepper Flakes

For Homemade Tomato Pasta Sauce

  • 1 Tablespoon Olive oil
  • ½ Onion, finely diced
  • ½ Teaspoon Dried oregano
  • 1 Tablespoon Tomato paste
  • 300g Canned diced tomatoes
  • Sea salt and ground black pepper, to taste
  • ¼ Cup chopped fresh basil
  • ¼ Cup) chopped fresh flat leaf parsley

Spaghetti

  • 350g Brown/gluten free spaghetti 

Instructions

  • First prepare the sauce by heating the olive oil in a medium saucepan over medium heat. Add the onion, garlic and oregano and cook for 3-4 minutes until softened, stirring frequently.
  • Add the tomato paste and cook for 1 minute, stirring constantly
  • Add the diced tomatoes, reduce the heat to medium-low and simmer for 8-10 minutes, until thickened, stirring occasionally. 
  • Season with salt and pepper, if desired. Remove from the heat and stir through the fresh basil and parsley and adjust the seasoning if needed.
  • Transfer the sauce to a high-powered blender (or use a stick blender) and blend until the desired consistency is reached. For a chunkier sauce, puree half of the sauce mixture and mix it back through the sauce. For a smooth sauce, puree it all, set aside
  • Cook the spaghetti according to package instructions
  • To prepare the Quorn mince, heat the oil in a saucepan and fry the onion, carrot, celery and garlic gently for 5 minutes. Add the mushrooms, herbs and fry for a further 2-3 minutes
  • Add the sauce to the Quorn, stir to combine and fry for a further 5 minutes 
  • Serve on a bed of the cooked spaghetti

About the Author 

Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured

Connect with Laurann 

About Us 

Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured.

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