Mediterranean vegetarian spaghetti
Nutrition Info.(per serve)
250g dried spaghetti, broken into pieces
2 tablespoons olive oil
2 onions, thinly sliced
3 cloves garlic, crushed
2 carrots, finely chopped
400g pack Quorn minceground beefX
2 tablespoons Garden Gourmet Mediterranean paste
250g 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
250g cottage cheese
1¼ cups trim milk
50g grated parmesan
1 teaspoon ground nutmeg
Total fat 14g
Saturated fat 4g
Dietary fibre 15g
1 Preheat oven to 180°C. 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.
2 Stir in Quorn and paste. Cook for 5 minutes. Add spinach, capsicum, tomato sauce and ½ cup water. Heat through. Season to taste.
3 Add spaghetti and Quorn to prepared oven dish. Toss lightly.
4 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.
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.