Who knew you can make a mean and delicious spaghetti bolognese with 90% less saturated fat? Aside from no cholesterol, this dish cooks in minutes. Convenient and meat free!

INGREDIENTS

200g Quorn ^TM Meat-Free Grounds 
2 tbsp Olive Oil 
1 piece Onion, minced 
2 cloves Garlic, crushed 
200g Mushrooms Porcini 
or Chanterelle, diced 
1 tbsp Tomato Paste 
1 tbsp Tomato Ketchup 
400ml Tomato Basil Sauce or crushed tomatoes 
1 tbsp Vegetarian Worcestershire Sauce 
1 piece Vegetable Bouillon Cube, dissolved in 150ml hot water 
1 tsp Dried Oregano 
Salt and pepper to taste 
300g Spaghetti, cooked 
Hard cheese (Parmesan or Grana padano)

DIRECTIONS

In a pan, saute the onions over medium heat until translucent. Add the garlic and cook until fragrant, and then add the mushrooms. Cook for another 2-3 minutes. Turn up the heat to high and add the Quorn Grounds, tomato paste, ketchup, tomato sauce, worcestershire sauce, vegetable stock, and Oregano, and season with salt and pepper to your liking. Stir to combine well, cover and simmer for 8 to 10 minutes.

Pour sauce over pasta and serve with grated Parmesan cheese. Enjoy!