Mediterranean vegetarian spaghetti

Hearty and nutritious, this Mediterranean spaghetti dish is super comforting on those cold winter nights. One of those all-time family favourites!

Serves: 6

Time to make: 55 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

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 mince
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

Cheese sauce
250g cottage cheese
1 egg
1¼ cups skim milk
50g grated parmesan
1 teaspoon ground nutmeg

Instructions

Stay Awake

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.

Variations

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.

Nutrition Info (per serve)

Calories 450 cal

Kilojoules 1880 kJ

Protein 31 g

Total fat 14 g

Saturated fat 4 g

Carbohydrates 45 g

Sugar 16 g

Dietary fibre 15 g

Sodium 520 mg

Calcium 320 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.