Spaghetti Bolognese Recipe
SLIMMING WORLD VEGETARIAN
A tried and tested favourite and certainly not a dish to leave you feeling hungry, this vegetarian Spaghetti Bolognese is a filling meal that should satisfy the biggest of appetites! I’ve played around with a few different flavourings as I’m not a fan of a generic bland tomato taste…so I hope you enjoy it!
500g Quorn mince
1 x 500g pack spaghetti
Low calorie cooking spray
4 x cloves of garlic
2 x white onions
2 x tins chopped tomatoes
1 x 500g carton of passata
2 x tsp Marmite
4 x tsp garlic granules
1 x tsp mustard powder
1 x tsp coarse ground black pepper
2 x tbsp tomato puree
3 x tsp worcestershire sauce
3 x tsp garlic Italian seasoning
½ x tsp mixed herbs
40g (per person) reduced fat cheddar (Healthy Option A)
Dried chilli flakes (optional)
Fresh basil leaves for dressing (optional)
1. Dice white onions and crush garlic. Spray pan with low calorie cooking oil and fry for a few minutes.
2. Add mince and cook on a low heat while defrosting (if frozen).
3. Add 1 x carton passata and 1 x tin chopped tomatoes.
4. Add garlic granules, mustard powder, garlic italian seasoning and mixed herbs. Stir well.
5. Wash and quarter 500g mushrooms, fry lightly in a separate pan until nicely browned.
6. Add 2 x tbsp of tomato puree, 3 x tsp worcester sauce and 2 x tsp marmite to bolognese.
7. Once browned, stir in mushrooms and 1 x tin chopped tomatoes. Leave over a low heat.
8. Boil spaghetti and serve with bolognese when ready.
9. (Optional) Top with 40g low calorie cheese, coarse ground black pepper and a few dried chilli flakes.
Rather yummy! I’m not keen on dishes that taste of nothing except tomato and this was as good as my usual full fat version, so I was really pleased with it. This dish will certainly go on the list of favourites! Tip: Add a sprinkling of dried chilli flakes for a spicy kick!
Could have murdered a glass of wine with it!