- Heat the oil in a large skillet, add the onion, carrot and celery and saute over a mdeium heat 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 (or extra vegetable broth) and cook until the volume of the liquid is reduced by half. Add the tomato, vegetarian Worcestershire sauce, vegetable broth, tomato paste and oregano. Stir well and cook for 8-10 minutes until the vegetables are cooked.
- Stir in the Quorn Grounds and continue to cook over alow heat for 5 minutes. Stir in the fresh basil and season to taste with salt and black pepper.
- Meanwhile cook the gluten free spaghetti according to pack instructions.
Or the gluten free pasta with zucchini!
Zoodles for 4 people:
4 medium zucchini cut into thin ribbons, 2 tbs. olive oil. 1 tbs. grated vegetarian Parmesan, salt and pepper to taste. Method : Preheat the oil in a skillet and saute the zoodles for 2-3 minutes. Remove from the pan pouring any juices out. Stir in the cheese and season with salt and black pepper.