Swedish Saucy Pasta

(SERVES 4)

• 1 onion, thinly sliced
• 100 g/4 oz mushrooms, quartered
• 175 g/6 oz quorn pieces
• 450 ml/ ¾ pt/2 cups vegetable stock, made with 1 stock cube
• 2.5 ml/ ½ tsp soy sauce
• 5 ml/1 tsp yeast extract
• 15 ml/1 tbsp chopped basil
• Salt and freshly ground black pepper
• 15 ml/1 tbsp plain (all-purpose) flour
• 100 g/4 oz/ ½ cup very low-fat quark
• 100 g/4 oz rotelli or other pasta shapes
• Basil sprigs

To Serve:

• Beetroot and Orange Salad

Put the onions, mushrooms and quorn in a saucepan with 300ml/ ½ pt 1 ¼ cups of the stock Bring to the boil. Add the soy sauce, yeast extract, chopped basil and salt and pepper and simmer for 1 hour. Blend the remaining stock with the flour and quark. Stir into the pan, bring back to the boil and cook, stirring, for 2 minutes. Meanwhile, cook the pasta according to the packet directions. Drain. Add to the pan and toss well. Spoon on to warmed plates and garnish with basil sprigs. Serve with beetroot and Orange Salad.