Skip to main content
Search

Quorn Gluten Free Meat Free Spaghetti Bolognese

(43)

2 out of 5 stars

Rate this recipe

quorn gluten free spaghetti bolognese pasta recipe

Delicious gluten-free spaghetti Bolognese recipe, with Quorn Mince, red wine, garlic, onion and mushrooms. A meat & gluten free take on a classic.

Gluten Free Mince & Swedish Style Balls Italian

Serves 4

25 mins

A Little Effort

76 cals
(Per 100g)

Gluten free

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Meat Free Mince

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

Cook mode (Keep screen awake)

Ingredients

  • 300g Quorn Meat Free Mince
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely diced
  • 1 stick celery, finely diced
  • 2 cloves garlic, crushed
  • 200g mushrooms, diced
  • 100ml red wine
  • 400ml tomato pasata
  • 1 tbsp vegetarian Worcestershire sauce
  • 1 gluten free vegetable stock cube, dissolved in 150ml hot water
  • 1 tbsp tomato puree
  • 1 tsp oregano
  • Bunch fresh basil leaves, torn
  • Salt and pepper to taste
  • 350g dried gluten free spaghetti
  • Hard cheese of your choice, grated to serve

Method

  1. Heat the oil in a large frying pan, add the onion, carrot and celery. Cook over a medium heat stirring frequently 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 and reduce until the liquid is halved in volume
  2. Add the pasata, vegetarian Worcestershire sauce, vegetable stock, tomato puree and oregano. Stir well. Cook for 8-10 minutes until the vegetables are cooked
  3. Stir in the Quorn Mince and continue to cook over low heat for 5 minutes. Stir in the basil and season to taste 
  4. Meanwhile, cook the gluten free spaghetti according to pack instructions.

Recipe Inspiration

See all recipes

Quorn Gluten Free Meat Free Spaghetti Bolognese

Delicious gluten-free spaghetti Bolognese recipe, with Quorn Mince, red wine, garlic, onion and mushrooms. A meat & gluten free take on a classic.

Serves 4

25 mins

A Little Effort

76 cals
(Per 100g)

Gluten free

Ingredients

  • 300g Quorn Meat Free Mince
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely diced
  • 1 stick celery, finely diced
  • 2 cloves garlic, crushed
  • 200g mushrooms, diced
  • 100ml red wine
  • 400ml tomato pasata
  • 1 tbsp vegetarian Worcestershire sauce
  • 1 gluten free vegetable stock cube, dissolved in 150ml hot water
  • 1 tbsp tomato puree
  • 1 tsp oregano
  • Bunch fresh basil leaves, torn
  • Salt and pepper to taste
  • 350g dried gluten free spaghetti
  • Hard cheese of your choice, grated to serve

Method

  1. Heat the oil in a large frying pan, add the onion, carrot and celery. Cook over a medium heat stirring frequently 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 and reduce until the liquid is halved in volume
  2. Add the pasata, vegetarian Worcestershire sauce, vegetable stock, tomato puree and oregano. Stir well. Cook for 8-10 minutes until the vegetables are cooked
  3. Stir in the Quorn Mince and continue to cook over low heat for 5 minutes. Stir in the basil and season to taste 
  4. Meanwhile, cook the gluten free spaghetti according to pack instructions.
Thank you for downloading the Quorn Gluten Free Meat Free Spaghetti Bolognese Recipe.