Monday, 14 July 2014

Slimming World - Vegetarian Spaghetti Bolognese

Serves 4

Ready in about 50 minutes

Syns per serving - Green Free


1 onion, peeled and roughly chopped
2 large carrots, peeled and roughly diced
2 sticks of celery, roughly sliced
2 tsp dried mixed herbs
pinch of cayenne pepper
4 garlic cloves, peeled and crushed
150ml vegetable stock
2 x 400g cans chopped tomatoes
1 tbsp artificial sweetener
350g Quorn mince
salt and freshly ground black pepper
350g dried spaghetti 
chopped flat-leaf parsley, to garnish


1. Place the prepared vegetables in a large non-stick frying pan or wok with the dried mixed herbs, cayenne, garlic and stock. Place over a medium heat and bring to the boil. Cook for 3-4 minutes, until the vegetables begin to soften.

2. Stir in the chopped tomatoes, sweetener and Quorn mince. Season well, bring to the boil then cover, reduce the heat and cook gently for 20-25 minutes, stirring often, until the sauce is thick and the vegetables tender.

3. Meanwhile, cook the pasta according to the packet instructions. Drain and keep warm.

4. To serve, divide the cooked spaghetti between four warmed plates and top with the chunky bolognese sauce. Garnish with chopped parsley and serve immediately.

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