VEGGIE BOLOGNESE

Veggie bolognese image

This simple spag bol with a difference is perfect for kids to help cook

Provided by Sara Buenfeld

Time 40m

Number Of Ingredients 11

Ingredients

1 large carrot
1 onion
200g mushroom
2 tbsp olive oil
400g can chopped tomato
1 tsp dried mixed herbs
2 tbsp tomato ketchup
1 tbsp vegetable stock concentrate, I used Knorr Touch of Taste
350g pack Quorn mince
400g spaghetti
parmesan cheese, to serve

Steps:

Peel the carrot and cut into small dice. Halve and peel the onion, then finely chop. Thickly slice the mushrooms.
Heat the oil in a large frying pan, add the onion and carrots and cook over the heat, stirring frequently, for about 10 mins until the onion is soft. Add the mushrooms and stir-fry for a few mins more.
Tip the tomatoes into the pan with half a can of water, the herbs, ketchup and stock, then stir well to make a sauce.
Stir the Quorn into the sauce, season with salt and pepper, then cover and simmer for 12 mins until the vegetables are cooked and the mixture is saucy rather than wet.
Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and boil according to pack instructions - usually about 9-10 mins - until just tender.
Drain the spaghetti and pile into 4 bowls. Spoon the sauce on top, then generously grate over the cheese. Serve with crusty or garlic bread and a salad.

Nutrition Facts : Calories 582 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 33 grams protein, Sodium 1.92 milligram of sodium