Mediterranean vegetarian spaghetti step by step. Hearty and nutritious, this Mediterranean spaghetti dish is super comforting on those cold winter nights. One of those all-time family favourites!
Serves: 6
Time to make: 55 mins
Hands-on time: 10 mins
Ingredients
9 oz dried spaghetti, broken into pieces
2 tablespoons olive oil
2 onions, thinly sliced
3 cloves garlic, crushed
2 carrots, finely chopped
14 oz pack Quorn mince
2 tablespoons Garden Gourmet Mediterranean paste
9 oz frozen spinach
2 capsicums, roasted, sliced (shop-bought is fine)
1 portion Rich vege-packed tomato sauce
¹/³ cup fresh basil leaves, to serve
Cheese sauce
9 oz cottage cheese
1 egg
1¼ cups skim milk
2 oz grated parmesan
1 teaspoon ground nutmeg
Instructions
Preheat oven to 360°F. Grease an ovenproof dish. In a saucepan of boiling water, place spaghetti. Cook for 7 minutes. Drain.
Meanwhile, in a frying pan, heat oil over medium-high. Cook onion, garlic and carrots, until softened.
Stir in Quorn and paste. Cook for 5 minutes. Add spinach, capsicum, tomato sauce and ½ cup water. Heat through. Season to taste.
Add spaghetti and Quorn to prepared oven dish. Toss lightly.
In a bowl, combine all cheese sauce ingredients until smooth. Pour over bake. Cook for 20-25 minutes, or until golden brown. Garnish with fresh basil.
Variations
Make it gluten free: Use gluten-free spaghetti and check paste and ground nutmeg are gluten free.
Make it vegan: Use Angel Food Cheesy Sauce mix as per instructions. Use TVP mince instead of Quorn.
Nutrition Info (per serve)
Calories: 450 cal
Kilojoules: 1880 kJ
Protein: 31 g
Total fat: 14 g
– Saturated fat: 4 g
Carbohydrates: 45 g
– Sugars: 16g
Dietary fibre: 15g
Sodium: 520 mg
Calcium: 320 mg
Iron: 2.5 mg
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