Easy Quorn Bolognese

Ingredients

• 1 tablespoon olive oil
• 1 onion (diced)
• 150 g chestnut mushrooms (diced)
• 1 red, yellow or orange pepper (diced)
• 200 g Quorn mince
• 1 vegetable stock cube ((I use Oxo))
• 1 teaspoon dried oregano
• 2 x 400g tins chopped tomatoes ((I use Cirio))
• Salt and pepper (to taste)
• 300 g spaghetti ((or another pasta shape))
• Cheddar or Parmesan (or vegetarian Parmesan-style cheese) (grated)

Instructions

1. 1

   Put the onion and olive oil in a wide, deep saucepan and gently cook the onion, with the lid on for about 5 minutes – until the onion is softened but not brown. Stir occasionally.

2. 2

   When the onions are ready, turn up the heat and add the mushrooms - fry for 2 minutes, then add the peppers and fry for a further 1 minute.

3. 3

   Turn the heat right down again and add the Quorn mince, crumbled stock cube, oregano and seasoning. Fry for 1 minute, stirring continuously and then add the tinned tomatoes. Bring to the boil and then turn right down to a simmer.

4. 4

   Cook your spaghetti according to the packet instructions / your preferences, and when the spaghetti is done the sauce will be too.

5. 5

   Divide the spaghetti between four plates and serve the sauce in the middle. Scatter over the grated cheese and dig in!