Made with Quorn Grounds
Soy-free
High in Protein
High in Fiber
Low in Saturated Fat
No Artificial Ingredients
Cook mode (Keep screen awake)
Ingredients
For the Quorn Meatless Grounds Bolognese:
- 10.58 oz (300g) Frozen Quorn Meatless Grounds
- Drizzle of olive oil
- 1 onion, diced
- 2 garlic cloves, crushed
- 1 carrot, grated
- 3.5 oz (100g) tomato paste
- 1 x 14 oz (400g) tin chopped tomatoes
- 3.5 oz (100g) button chestnut mushrooms, sliced
- 3.5 oz (100g) cherry tomatoes
- 2 cups (500ml) low salt vegetable stock
For the zucchini spaghetti:
- 10.6 oz (300g) dried spaghetti
- 2 zucchinis
To serve (optional):
- Basil leaves
- Vegetarian Parmesan shavings
Method
For the Quorn Meatless Grounds Bolognese:
- Heat a drizzle of oil in a non-stick saucepan. Add the onion, garlic and carrot. Sauté for 5 minutes, stirring regularly.
- Add the Quorn Grounds, tomato paste, tinned tomatoes, mushrooms, cherry tomatoes and stock. Mix well. Bring to a simmer, then continue to simmer for 10 minutes, stirring occasionally.
For the zucchini spaghetti:
- Using a spiralizer, spiralize the zucchinis and set to one side (if you don’t have a spiralizer to hand, simply coarsely grate the zucchinis).
- Cook the spaghetti according to package instructions. In the final minute of cooking the spaghetti, add the spiralized zucchini and boil for the final minute to soften the zucchini.
- Drain and divide between 4 warmed pasta bowls.
To serve:
- Top the zucchini spaghetti with the Quorn Grounds Bolognese and garnish with basil leaves and vegetarian Parmesan. Enjoy!
Chefs tip
The Quorn Grounds Bolognese sauce freezes well, so if you are lucky enough to have leftovers, pop it in the freezer in a container.
If you don’t have a spiralizer, use a coarse grater for the zucchini.
Recipe Inspiration
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