Vegetarian Spaghetti Bolognese

Spaghetti Bolognese

Quorn Spaghetti Bolognese – Serves 4

I love a good spag bol (and I know I’m not the only one!) but we all know that you can’t possibly have a great tasting spag bol without the added sugars, salts and fats. Or can we?

This is my favourite recipe for a Bolognese, with Quorn mince in place of beef mince. Quorn is high in protein, tastes great and is low in saturated fats so I use it wherever I can.

Macro’s – per serving:

Calories – 476
Fat (g) 6.6
Carbs (g) 65.2
Protein (g) 31

Ingredients:

250g organic wholewheat spaghetti
500g Quorn mince
2 x 390g chopped tomatoes, I use Italian chopped tomatoes with basil
50g baby button mushrooms, sliced
90g baby leaf spinach
1 large white onion, chopped
2 cloves of garlic, crushed
1 tsp of extra virgin organic coconut oil
1 tbsp of tomato ketchup (optional)

Method:

  1. Heat a frying pan and add a teaspoon of coconut oil.
  2. Add the chopped onion to the pan and fry for 5 minutes until softened, then add the mushrooms and garlic. Fry for a further 5 minutes until the onions and mushrooms have browned, then add the Quorn mince to the pan.
  3. Brown the mince for around 8 minutes and add the chopped tomatoes. Stir the tomatoes into the mince and simmer until warmed through.
  4. In a saucepan, bring cold water to the boil and add the spaghetti, cooking until al dente.
  5. Add a tablespoon of tomato ketchup to sweeten the sauce. This is optional, dependent on how you like your Bolognese sauce to taste.
  6. Add the spinach to the pan and heat through until wilted.
  7. Drain the spaghetti, add the Bolognese to the spaghetti and serve.

You can also garnish with basil or parmesan if you wish (make sure to add these to your macros)

I hope you enjoy this recipe as much as I do, let me know if you give this a go and what you think of it – happy munching!

A.x

3 thoughts on “Vegetarian Spaghetti Bolognese

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