This recipe was inspired by a non-vegetarian version found on Damn Delicious – check it out here. I revised it and made it vegetarian by using Quorn mince instead of beef, and vegetable stock instead of chicken stock. I thought the vegetarian version was delicious! It reminded me a bit of the ultimate comfort food I had as a child in New York, called Hamburger Helper – when the neighbours made it, I was always invited for dinner, which amazes me looking back as I probably ate more of it than that family of three put together! (My mother refused to make Hamburger Helper so I behaved like a starving, deprived child when I was around that stuff. It was like crack to me.)


- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 package Quorn Mince (not frozen)
- 4 cups vegetable broth
- 1 carton/ can diced tomatoes
- 1 can white kidney beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- chili powder to taste (I used 1/2 tsp but you may like more than me!)
- 1 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 500g pasta
- 3/4 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley leaves
- Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and mince, and cook for around 3-5 minutes, stirring everything together and softening the onion.
- Stir in vegetable broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
- Remove from heat. Top with cheese and cover until melted, about 2 minutes.
- Serve immediately, garnished with parsley, if desired.
- I would have liked this even better with curly elbow macaroni, but it was still great with penne.