Quorn Bolognese With Wholewheat Spaghetti

What in the world is Quorn bolognese?! Quorn is a genius meat-free protein that is highly versatile. It is not very well known particularly in Asian countries, as it originates from the United Kingdom and is primarily sold in Europe. However, you can find this product quite easily at large supermarkets like Cold Storage in Singapore.

Quorn Mince

I first came to know about Quorn while staying with an Australian family in Brisbane. My host once prepared a hearty and delicious spaghetti bolognese catered to my beef-free dietary restriction. Being curious about the mince, I asked if it was chicken or pork and to my amazement, it’s meat-free Quorn mince!

What is Quorn made from?
Quorn is made out of natural fungus from the soil, which is then fermented to form a dough called Mycoprotein. It is low in total fat and saturated fat and contains no cholesterol (for quorn mince, fillets and pieces). It is also a good source of fibre.

In Singapore, meat substitutes for vegetarian meals when eating out primarily consist of beancurd products or mock meat. Hence, the idea of Quorn as an alternative was mind-blowing. Quorn used as a protein in dishes does have good nutritional value, and contains all essential amino acids found in animal protein. The quorn mince used in this recipe contains 105 calories, 14.5g protein, 2g of fat and 5.5g of fibre per 100g serve.

quorn bolognese

Quorn Bolognese With Whole Wheat Spaghetti

Serves: 4                Time: 30 mins


  • 1 packet of frozen Quorn mince (300g)
  • 300g of dry wholewheat pasta
  • 1 small red onion, diced
  • 3 cloves of garlic, diced finely
  • 1 jar of low sodium tomato-based pasta sauce
  • One yellow bell pepper, diced
  • 1 large portobello mushroom, chopped in chunks
  • 1 medium carrot, chopped
  • 200g baby asparagus, chopped
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Torn fresh basil leaves to garnish (optional)


  1. Boil diced carrot to preferred softness and set aside
  2. Heat oil in a dutch oven, add onions and garlic and saute till browned
  3. Add bell peppers, asparagus, and carrots, saute till vegetables are cooked but still crunchy
  4. Add mushrooms, pasta sauce and half a jar of water (using the same pasta sauce jar) into the dutch oven and stir well to combine
  5. Once it comes to a simmer, add in frozen Quorn, stir well and simmer for 10 minutes
  6. Whilst the quorn bolognese sauce is simmering, cook wholewheat pasta till al dente

Nutritional Facts:

Per Serving: 383 Calories; 12g Fat; 49g Carbohydrates; 12g Fibre; 20g Protein

Carbohydrate Servings: 3

**For more tasty whole wheat pasta recipes, click here and here.

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