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spaghetti-bolognese.md

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Vegetarian Spaghetti Bolognese

  • Servings: 3?
  • Calories per serving: ?

Utencils needed

  • Large saucepan
  • Large frying pan with lid

Ingredients

  • 300g Quorn Mince
  • 2tbsp Olive Oil
  • 1 large onion
  • 2 cloves of garlic
  • 200g mushrooms, diced
  • 2tbsp red pesto
  • 400ml tomato passata
  • 1tbsp Henderson's Relish (or other veggie Worcester Sauce substitute)
  • 1 vegetable stock cube
  • 1tbsp tomato puree
  • 1tsp Oregano
  • pinch of salt
  • pinch of pepper
  • 500g fresh spaghetti
  • Parmigiano Reggiano Cheese

Preparation

  • Dissolve vegetable stock cube in 150ml hot water
  • Dice the 200g of mushrooms
  • crush the 2 cloves garlic (or measure out substitute such as garlic paste), store in a container
  • Dice onion
  • Measure out Quorn Mince, 300g, store in a container
  • Measure out the pesto, store in a container
  • Measure out the passata, store in a container
  • Measure out oregano, store in a container
  • Boil water for cooking spaghetti
  • Add spaghetti to saucepan in preparation

Cooking

  • Heat 2tbsp oil to medium-high in large saucepan
  • Add onion, stirring frequently
  • Start timer
  • 3 MIN
    • Add the garlic
    • Add the mushrooms
    • Cover the frying pan
    • Continue stirring frequently
  • 6 MIN
    • Add the Quorn Mince
    • Add the passata
    • Add the pesto
    • Add the vegetable stock
    • Add 1tbsp Henderson's Relish
    • Add 1tbsp Tomato Puree
    • Add 1tsp Oregano
    • Add pinch of salt, pinch of pepper
    • Stir well
    • Turn up heat
    • Cover again
  • 8 MIN
    • Add boiling water to spaghetti saucepan, put on high heat
    • Switch off after however long the package says, or when it looks finished
  • 15 MIN
    • The sauce should be done now. Mix with the Spaghetti
    • Add Parmigiano Reggiano on top

Sources