Quorn Bolognese With Courgetti

By Amanda at amandabootes.co.uk

This recipe has quickly become my go-to fix. Tasty, light and guilt-free, this dish is so simple to prepare, cook and eat. Even if you have bad knife skills, or even bad knives, you can create a dish to be proud of. The beauty of this dish is that you can add any type of veggies that you have left over in your fridge.


Serves 2


  • 1 medium/large courgette
  • 1 tsp butter

Quorn bolognese:

  • ½ pack of Quorn mince
  • ½ pepper
  • Handful of baby tomatoes
  • Handful of baby corn
  • Tinned tomatoes
  • Salt & pepper
  • Mixed herbs



Chop off both ends of the courgette. Using a potato peeler, create thin slices from one end to other so that they resemble ribbons.

Turn the courgette to a different edge once it gets too thick.

Once sliced, pile a few ribbons of courgette on top of each other, and cut thin strips from one end to the other until your courgette resembles spaghetti.

Place the courgetti in a small saucepan with a teaspoon of butter and leave it on the side to heat up later.

Quorn Bolognese

Slice all the veggies into small chunks. Add the chopped veggies and Quorn to a heated frying pan with a splash of oil.

Cook it for around 5-6 minutes, stirring occasionally to stop it sticking. Add the tinned tomatoes, a splash of water, plus salt, pepper and mixed herbs to taste. Let it simmer for a further 4-5 minutes.

While your Quorn is simmering, place the courgetti saucepan over a low/medium heat and stir it to allow the butter to melt and coat the courgetti.

The melted butter will heat up and soften the courgetti to perfection. Add a bit of salt and pepper and it’s ready. No need to drain – just add your courgetti to a bowl and top off with your bolognese sauce and enjoy. A guilt-free tasty meal on the table in less than 20 minutes.

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