Mediterranean vegetarian spaghetti
(at time of publication)
- 250g dried spaghetti, broken into pieces
- 2 tablespoons olive oil
- 2 onions, thinly sliced
- 3 cloves garlic, crushed
- 2 carrots, finely chopped
- 400g pack Quorn mince
- 2 tablespoons Garden Gourmet Mediterranean paste
- 250g frozen spinach
- 2 capsicums, roasted, sliced (shop-bought is fine)
- 1 portion Rich vege-packed tomato sauce
- ¹/³ cup fresh basil leaves, to serve
- Cheese sauce
- 250g cottage cheese
- 1 egg
- 1¼ cups trim milk
- 50g grated parmesan
- 1 teaspoon ground nutmeg
1 Preheat oven to 180°C. Grease an ovenproof dish. In a saucepan of boiling water, place spaghetti. Cook for 7 minutes. Drain. Meanwhile, in a frying pan, heat oil over medium-high. Cook onion, garlic and carrots, until softened.
2 Stir in Quorn and paste. Cook for 5 minutes. Add spinach, capsicum, tomato sauce and ½ cup water. Heat through. Season to taste.
3 Add spaghetti and Quorn to prepared oven dish. Toss lightly.
4 In a bowl, combine all cheese sauce ingredients until smooth. Pour over bake. Cook for 20-25 minutes, or until golden brown. Garnish with fresh basil.
Make it gluten free: Use gluten-free spaghetti and check paste and ground nutmeg are gluten free.
Make it vegan: Use Angel Food Cheesy Sauce mix as per instructions. Use TVP mince instead of Quorn.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 4g
Dietary fibre 15g
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