Pasta with veggie Bolognese
Vegetarians shouldn't miss out on this Italian classic dish. Quorn mince is an ideal alternative to meat and can be kept in the freezer until you're ready to cook. The vegetarian Worcestershire sauce (original Worcestershire source has fish in it) will give it a welcome kick.
Takes: 15 mins
400g (14oz) mixed chopped vegetables (onion, courgettes, carrots and peppers all work well)
300g (11oz) pack Quorn mince
1 tin chopped tomatoes
1 tbsp vegetarian Worcestershire sauce
3 tbsp tomato purée
400g (14 oz) pasta
1. Gently fry the vegetables in 1 tbsp oil for 5 mins until soft. Add the Quorn mince and cook for another couple of minutes.
2. Stir in the tomatoes, vegetarian Worcestershire sauce, purée and 200ml (7fl oz) water. Season, bring to the boil and simmer for 20 mins.
3. Cook the pasta according the pack's instructions and drain. Pour the Bolognese sauce on top. Sprinkle with Parmesan shavings to serve.
