Veggie pasta bolognaise is one of my longstanding favourites, but I don’t make it as often as I used to, largely because I’ve developed so many other favourites that have become go-tos as well.
It’s nice and simple, just like all the pasta dishes I do. Put some chopped carrots on to boil for twenty-five minutes; ten minutes in, start boiling some pasta in another pot. Meanwhile, start frying some chopped onions and tomatoes in Fry Light. Once the onions and tomatoes have reduced down sufficiently, add a bag of Quorn mince to the frying pan, and stir-fry until it’s browned.
For the sauce, I make my standard pasta sauce: passata, tomato puree, lemon juice, ground black pepper, dried basil, dried oregano, hot chili powder and Very Lazy chopped garlic, all to taste.
Once everything’s cooked, drain the pasta and carrots and mix them with the onions, tomatoes, Quorn mince and passata sauce in a large pot. Shower with grated parmesan (30g per person for a Slimming World Healthy Extra A) to serve.