Pepper & Mushroom Quorn Bolognaise With Linguine

50 grams chopped Onion
300 grams Quorn Mince
74 grams chopped Mushroom
142 grams chopped Red Pepper
420 grams Bolognaise Sauce (I used a jar of Asda Smart Price Bolognaise Sauce)
1/2 teasp Knorr Aromat all purpose savory seasoning
2 teasp Dried Basil
A good drins of Black Pepper
30 grams Philadelphia Light Cheese
3 crushed Garlic Cloves
5 mls Flora Sunflower Oil
200 grams Basil and Garlic Linguine (Dry Weight before cooking)

Put the 5 mls of oil in a pan and add the chopped onions, pepper and mushrooms.
Cook until the onion becomes transparent but not brown
Add the crushed garlic and dried basil and cook for a further minute.
Add the Quorn mince and stir well allowing the mince to absorb the juices and seasoning.
Add the Bolognaise sauce, Aromat and black pepper
Stir well
Cover and place on a low heat for 20 - 25 minutes.
Stir now and again to prevent the mixture sticking to the bottom of the pan and burning.
At the end of cooking the pepper should still have a 'crunch' to it. You can add more seasoning at this point if desired.
Add the Philadelphia cheese at the end.
Stir well for a delicious creamy sauce.
Half way through the cooking of the bolognaise put on the linguine to cook as follows;
Break the linguine in half and place it in a large pan of boiling water and cook on a medium heat for 12 minutes (or until soft)

(I used Basil and Garlic Linguine as it is lower in calories than pasta or spaghetti)
You can also crush a few tortillas chips over the top of each serving if you wish but watch the calories!

Serves 4 (Approximately 250 - 255 grams per serving)
219 calories per serving.



Number of Servings: 4

Recipe submitted by SparkPeople user JIGGLINGJUNE.