Main Course: Vegetarian Spaghetti Bolognese

Last week, I posted my own recipe of carrot soup with cheese topped garlic bread which could be used for a starter of a 3 course meal. This week, I’ve decided to share my recipe of a vegetarian spaghetti bolognese sauce. I know a lot of people, who are also vegetarian such as myself, who aren’t sure on what to use as alternatives to meat, so I thought it could be useful to share what I use.

Ingredients

1 small onion
2 mushrooms
1 jar of passata
A clove of garlic
1 packet of fresh pasta
A pinch of dried basic
Olive Oil
100g Quorn mince
100g of Quorn Swedish Style Balls

Equipment

Chopping knife
Chopping board
Sauté pan
Saucepan
Spatula/wooden spoon

Step one- wash hands

It’s highly important you thoroughly wash your hands for good hygiene.

Step two- prepare vegetables

Chop and wash your onion, mushroom and garlic before putting them into the sauté pan.

Step three- add in Quorn mince & Quorn balls

Add the Quorn mince and Quorn Swedish Balls into the mix- these are your substitute for the meat and I highly recommend you use the Quorn brand over anything else as I personally find it the best vegetarian brand.
Step four- add olive oil

Add a tablespoon of olive oil to the mix.
Step five- sauté the vegetables until soft

Make sure you keep stirring and watch over the vegetables. Quorn is known for soaking up oil, so if you find the pan going dry, add a bit more oil. Saute until the vegetables are soft.

Step six- add in sauce and basil

Add the sauce and basil into the mix and stir. Cook until it’s hot right through.

Step seven- boil water for pasta

This can tend to take a while, but it needs to be at a boil before adding the pasta.

Step eight- add pasta with pinch of salt

Make sure that the pasta is completely covered in water and stir from time to time to avoid the pasta clumping together. Bring it down to a boil and simmer for four minutes or as to the packet instructions of the pasta.

Step nine- strain pasta