Quorn Spaghetti with Bell Pepper & Spinach
High Protein Recipe
Quorn Spaghetti with Bell Pepper & Spinach
Wholewheat spaghetti with Quorn mince, bell pepper and wilted spinach offers a high-protein, low-fat vegetarian pasta, endorsed by Harman Bajwa.
Nutrition per serving
Nutritionist’s Note
I find this meal an excellent option for clients aiming to lose weight while preserving lean muscle, thanks to the 29 g of high‑quality protein from the Quorn mince and just 5 g of fat per portion. The wholewheat spaghetti contributes 14 g of fibre, which helps stabilise blood glucose and supports satiety, and the bell pepper adds a boost of vitamin C to aid iron absorption from the spinach. At 458 kcal it provides a balanced, nutrient‑dense plate that fits well into a GLP‑1‑focused nutrition plan, especially when you need a quick, satisfying dinner after a busy day.
Ingredients
- 150g wholewheat spaghetti
- 200g canned tomato passata
- 1 bell pepper (diced)
- 1/2 tsp vegetable oil
- 1 tsp dried mixed herbs
- 1/2 tsp salt
- Pinch of black pepper
- 200g Quorn mince
- Fresh coriander for garnishing
- 50g baby spinach
- 1 tsp cumin seeds
Method
- Heat the oil in a pan over medium heat. Add the cumin seeds and let them pop.
- Add the diced bell pepper and cook for 5 minutes until softened.
- Add the Quorn mince and cook together with the peppers for 7 minutes, stirring occasionally.
- Meanwhile, cook the spaghetti in boiling salted water for 8 minutes, then drain.
- Add the passata, spinach, salt and black pepper to the Quorn mixture. Stir until the spinach has wilted.
- Add the drained spaghetti to the pan and toss well to combine. Garnish with mixed herbs and coriander, then serve.
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Storage
Transfer leftovers into an airtight container and refrigerate within 2 hours; consume within 3 days. Can be frozen for up to 1 month, though Quorn may soften slightly upon defrosting. Reheat thoroughly in a saucepan with a splash of water to loosen the passata, stirring until piping hot throughout, or microwave on high for 2-3 minutes.
Tips
- Quorn mince is lean but can absorb moisture quickly; retain 2-3 tablespoons of the starchy pasta water to stir into the passata so the sauce coats the wholewheat spaghetti without drying out.
- The high vitamin C content in the bell pepper dramatically enhances the absorption of non-haem iron found in the spinach and Quorn mince, so keep the peppers slightly crisp to preserve this nutrient.
- Bloom the dried mixed herbs alongside the cumin seeds in the warm oil for 30 seconds to extract their fat-soluble flavour compounds before adding the vegetables.
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