I’m busy trying to use up food from the freezer at the moment as Christmas approaches and also after the bumper bramley apple crop. I had a pack of quorn piece winking at me and came up with this. I find Spelt pasta is fine with my IBS but it is a personal thing so it could be this wouldn’t work for you, in which case you could substitute for gluten free spaghetti or if you’re feeling very virtuous courgetti!
- Bunch of Spring Onions
- 1 x yellow pepper
- Handful of fresh basil
- Garlic infused olive oil
- 2 x chillies (depending how spicy you like it!)
- Pack of quorn pieces
- Tin of chopped tomatoes
- Tomato purée
- Salt and Pepper
- Pinch of sugar
- Balsamic Vinegar
- Spelt Spaghetti or pasta
Finely slice the greens of the spring onions, and reseed and chop the pepper into small pieces. Finely slice/chop the chillies and de seed if you want to decrease the heat!
Get out a large frying pan and heat one tablespoon of the garlic oil on a medium heat, when hot add the pepper and chilli to the pan and stir fry until softened, then add the spring onions and stir fry for a further few minutes until softened and add the Quorn pieces. Once the Quorn is warmed through add the tin of tomatoes then fill the can half full with water swirl around to get as much of the tomatoes off as possible and pour in the pan, tomato purée to taste, a pinch of caster sugar, glug of balsamic and season well. Bring to the boil and then turn down to a simmer.
Whilst the sauce is cooking, cook your spelt pasta – allow 50 – 75 grams per person and add boiling water and salt and cook according to instructions.
When your pasta is nearly done, add your basil leaves to the sauce and stir. Drain the pasta and add a small amount of the cooking water to the sauce mix. Serve, grate some parmesan over if you like and enjoy! Sauce serves around 4 people hungry people.
palmernoms 