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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

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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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