Quorn Ragu One Pot Pasta

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1 tbsp olive oil

300 g quorn mince

100 g frozen soffritto base (chopped onion, carrot, celery)

1 tbsp garlic paste

2 tbsp tomato puree

1 can chopped tomatoes

1 tbsp dried mixed Italian herbs

1 red wine stock cube

500 ml vegetable stock

1 tbsp balsamic vinegar

300 g dried pasta of your choice

100 g frozen spinach

salt and pepper (to taste)

grated cheese (to serve)

Directions

1. Heat some olive oil in a large pot over medium heat. Add the frozen soffritto base and garlic paste, and sauté for a few minutes until softened.

2. Add the Quorn mince and cook for a further 5 minutes stirring every so often and until it starts to brown.

3. Add the tomato puree, chopped tomatoes, dried mixed Italian herbs, the red wine stock cube, and 500ml vegetable stock. Stir well to combine.

4. Add the balsamic vinegar and frozen spinach. Stir well and let the sauce simmer for 10-15 minutes, stirring occasionally until the vegetables are tender and the sauce has thickened. Season with salt and pepper to your own taste.

5. Add the uncooked pasta to the pot, making sure it is fully submerged in the sauce. Add enough water to cover the pasta, if you think it is needed.

6. Bring the sauce and pasta to a boil and then reduce the heat to a simmer. Cover the pot and let the pasta cook for 10-15 minutes, stirring occasionally, until it is al dente and the sauce has thickened.

Serve the Quorn Ragu in shallow bowls and garnish your pasta dish with grated cheese.

Enjoy!

Notes

Oxo Stock Pots Red Wine dont have yeast in them (but others do)

Nutrition

• Calories: 426 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Sodium: 866 mg
• Total Carbohydrate: 71 g
• Dietary Fiber: 8 g
• Total Sugars: 7 g
• Protein: 23 g