Mediterranean vegetarian spaghetti

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Bryce Carleton

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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

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 450cal

Kilojoules 1880kJ

Protein 31g

Total fat 14g

–Saturated fat 4g

Carbohydrates 45g

–Sugars 16g

Dietary fibre 15g

Sodium 520mg

Calcium 320mg

Iron 2.5mg

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.

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