Quorn ragu one pot pasta recipe. A bowl of Quorn Ragu one pot pasta garnished with cheese and parsley, served in a white bowl on a wooden table. Made by a food blogger. Recipe for one pot pasta.
| | | | | |

Quorn Ragu one pot pasta

Looking for a delicious and easy one pot meal? Look no further than this Quorn Ragu One Pot Pasta recipe! With just a few simple ingredients and some easy steps, you can have a hearty and flavourful pasta dish on the table in no time. This recipe is perfect for busy weeknights or for when you want to enjoy a comforting meal without a lot of fuss. Plus, with variations and serving suggestions included, you can make this dish your own and enjoy it time and time again. Keep reading for the full recipe and all the details on how to make it!

Jump to Recipe
A bowl of Quorn Ragu one pot pasta garnished with cheese and parsley, served in a white bowl on a wooden table. Made by a food blogger. Recipe for one pot pasta.

Ingredients needed

  • 1tbsp Olive oil
  • 300g Quorn mince
  • 100g frozen soffritto base (chopped onion, carrot, celery)
  • 1 tbsp garlic paste
  • 2 tbsp tomato puree
  • 1 can chopped tomatoes
  • 1 tbsp dried mixed italian herbs
  • 1 red wine stock cube
  • 500ml vegetable stock
  • 1 tbsp balsamic vinegar
  • 300g pasta of your choice
  • 100g frozen spinach
  • Salt and pepper to taste
  • Grated cheese, to serve

Variations and recipe substitutions

  1. Use different vegetables: Instead of frozen soffritto base, you can use fresh onions, carrots, and celery. You can also add other vegetables like mushrooms or peppers.
  2. Add more herbs and spices: Feel free to experiment with different herbs to enhance the flavour of the ragu. You can add fresh basil or parsley, dried oregano or thyme, or even some chilli flakes if you fancy adding a wee bit of heat.
  3. Serve with garlic bread: Toast some slices of bread, brush them with garlic butter and serve them alongside the ragu for a delicious meal.
  4. Top with fresh herbs and grated cheese: Sprinkle some fresh herbs like parsley or basil and grated cheese on top of the ragu before serving to add some extra flavour and texture.
  5. Make it vegan: To make this recipe vegan, use a vegan friendly Quorn mince or substitute it with tofu or lentils. Skip the grated cheese or use a vegan cheese alternative.
  6. Serve with a side salad: Make a simple side salad with mixed greens, cherry tomatoes, cucumber, and a vinaigrette dressing to add some freshness and crunch to your meal.
  7. Make it gluten free: Use gluten free pasta.
A bowl of Quorn Ragu one pot pasta garnished with cheese and parsley, served in a white bowl on a wooden table. Made by a food blogger. Recipe for one pot pasta.

How to make Quorn Ragu one pot pasta

  1. Heat some olive oil in a large pot over medium heat. Add the frozen soffritto base and garlic paste, and sauté for a few minutes until softened.
  2. Add the Quorn mince and cook for a further 5 minutes stirring every so often and until it starts to brown.
  3. Add the tomato puree, chopped tomatoes, dried mixed Italian herbs, the red wine stock cube, and 500ml vegetable stock. Stir well to combine.
  4. Add the balsamic vinegar and frozen spinach. Stir well and let the sauce simmer for 10-15 minutes, stirring occasionally until the vegetables are tender and the sauce has thickened. Season with salt and pepper to your own taste.
  5. Add the uncooked pasta to the pot, making sure it is fully submerged in the sauce. Add enough water to cover the pasta, if you think it is needed.
  6. Bring the sauce and pasta to a boil and then reduce the heat to a simmer. Cover the pot and let the pasta cook for 10-15 minutes, stirring occasionally, until it is al dente and the sauce has thickened.
  7. Serve the Quorn Ragu in pasta bowls and garnish your pasta dish with grated cheese.
  8. Enjoy!
A bowl of Quorn Ragu one pot pasta garnished with cheese and parsley, served in a white bowl on a wooden table. Made by a food blogger. Recipe for one pot pasta.

Storage, reheating and leftovers

Storage:

  • Store any leftover ragu in an airtight container in the fridge for up to 3 days.
  • If you want to store it for longer, you can freeze it in an airtight container or freezer bag for up to 3 months.

Reheating:

  • To reheat the ragu, you can either microwave it in a microwave-safe container or reheat it on the hob.
  • If microwaving, place the ragu in a microwaveable container and heat for 1-2 minutes (stirring halfway through) until it has heated through.
  • If reheating on the hob, place the ragu in a saucepan and heat over medium heat, stirring occasionally, until heated through. You may need to add more water to loosen the sauce.

Using leftovers:

  • Leftover ragu can be used in a variety of ways. You can serve it over rice or mashed potatoes, use it as a filling for a baked potato or wrap, or use it as a topping for a pizza or flatbread.
  • You can also add more vegetables or beans to the leftover ragu to stretch it into another meal.

Let me know in the comments if you make this recipe! I’d love to know your thoughts! You can also connect with me on instagram or get in touch with me here.

 

Quorn Ragu One Pot Pasta

Looking for a delicious and easy one pot meal? Look no further than this Quorn Ragu One Pot Pasta recipe! With just a few simple ingredients and some easy steps, you can have a hearty and flavourful pasta dish on the table in no time. This recipe is perfect for busy weeknights or for when you want to enjoy a comforting meal without a lot of fuss. Plus, with variations and serving suggestions included, you can make this dish your own and enjoy it time and time again. Keep reading for the full recipe and all the details on how to make it!
Course dinner, Main Course
Cuisine Italian
Keyword one pot, pasta, Quick & Easy, Vegetable, vegetarian, Warm
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Calories 426kcal

Ingredients

  • 1 tbsp olive oil
  • 300 g quorn mince
  • 100 g frozen soffritto base (chopped onion, carrot, celery)
  • 1 tbsp garlic paste
  • 2 tbsp tomato puree
  • 1 can chopped tomatoes
  • 1 tbsp dried mixed Italian herbs
  • 1 red wine stock cube
  • 500 ml vegetable stock
  • 1 tbsp balsamic vinegar
  • 300 g dried pasta of your choice
  • 100 g frozen spinach
  • salt and pepper to taste
  • grated cheese to serve

Instructions

  • Heat some olive oil in a large pot over medium heat. Add the frozen soffritto base and garlic paste, and sauté for a few minutes until softened.
  • Add the Quorn mince and cook for a further 5 minutes stirring every so often and until it starts to brown.
  • Add the tomato puree, chopped tomatoes, dried mixed Italian herbs, the red wine stock cube, and 500ml vegetable stock. Stir well to combine. 
  • Add the balsamic vinegar and frozen spinach. Stir well and let the sauce simmer for 10-15 minutes, stirring occasionally until the vegetables are tender and the sauce has thickened. Season with salt and pepper to your own taste.
  • Add the uncooked pasta to the pot, making sure it is fully submerged in the sauce. Add enough water to cover the pasta, if you think it is needed.
  • Bring the sauce and pasta to a boil and then reduce the heat to a simmer. Cover the pot and let the pasta cook for 10-15 minutes, stirring occasionally, until it is al dente and the sauce has thickened.
  • Serve the Quorn Ragu in shallow bowls and garnish your pasta dish with grated cheese.
  • Enjoy!

Nutrition

Calories: 426kcal | Carbohydrates: 71g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 866mg | Potassium: 517mg | Fiber: 8g | Sugar: 7g | Vitamin A: 3.379IU | Vitamin C: 13mg | Calcium: 127mg | Iron: 4mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.