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Mulled wine infused vegetarian spaghetti bolognese with pine nuts, walnuts, cranberries and goats cheese!
Heat a little olive oil in a frying pan and add the minced garlic.
Add the Quorn mince.
Add the pine nuts and toast until golden.
Pour in the mulled wine.
Add the dried cranberries and leave to simmer, so that the sauce reduces.
When the wine has reduced by two thirds, stir in the red pesto.
Toss in the cooked spaghetti and serve in bowls topped with goats cheese, some more dried cranberries, crushed walnut halves, fresh parsley and season with salt and pepper.
Cook along with #CookingSuperstar Holly from Holly’s Pinny