Peel the carrot and cut into small dice.
Halve and peel the onion, then finely chop.
Thickly slice the mushrooms.
Heat the oil in a large frying pan, add the onion
and carrots and cook over the heat, stirring frequently, for
about 10 mins until the onion is soft. Add the mushrooms
and stir-fry for a few mins more.
Tip the tomatoes into the pan with half
a can of water, the herbs, ketchup and stock,
then stir well to make a sauce.
Stir the Quorn into the sauce, season with
salt and pepper, then cover and simmer for 12 mins
until the vegetables are cooked and the mixture is
saucy rather than wet.
Meanwhile, bring a large pan of salted water to
the boil. Add the spaghetti and boil according to pack
instructions – usually about 9-10 mins – until just tender.
Drain the spaghetti and pile into
4 bowls. Spoon the sauce on top, then
generously grate over the cheese. Serve
with crusty or garlic bread and a salad.