1 gluten free vegetable stock cube, dissolved in 150ml hot water
1 tbsp tomato puree
1 tsp oregano
Bunch fresh basil leaves, torn
Salt and pepper to taste
350g dried gluten free spaghetti
Hard cheese of your choice, grated to serve
Heat the oil in a large frying pan, add the onion, carrot and celery. Cook over a medium heat stirring frequently for about 5 minutes until the vegetables are softened. Add the garlic and mushrooms and stir fry for 2-3 minutes more. Stir in the red wine and reduce until the liquid is halved in volume
Add the pasata, vegetarian Worcestershire sauce, vegetable stock, tomato puree and oregano. Stir well. Cook for 8-10 minutes until the vegetables are cooked
Stir in the Quorn Mince and continue to cook over low heat for 5 minutes. Stir in the basil and season to taste
Meanwhile, cook the gluten free spaghetti according to pack instructions.
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Quorn Mince is a source of protein. Protein contributes to the growth and maintenance of muscle mass. 'Healthy Protein. Healthy Planet' is the mission statement of the Quorn brand.