Quorn Fillets with Asparagus Pasta Salad

Name: Quorn Fillets with Asparagus Pasta Salad
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 tbsp olive oil; 1/4 tsp cayenne Pepper; ½ tsp salt; 1/4 tsp black pepper; 1 clove of garlic; 1 bunch of asparagus, peeled and trimmed; 9oz dried tagliatelle, cooked; 1 handful of fresh arugula leaves; 1 tbsp pine nuts, toasted; 2 handfuls of fresh arugula leaves; ¼ cup olive oil; 1 tbsp pine nuts, toasted; 1 tbsp lemon juice; Season to taste; Lemon wedges to garnish

(5)

3 out of 5 stars

Rate this recipe

Arugula-based pesto creates a deliciously fresh base for this light pasta dish that is perfect for warm summer evenings.

Fillets & Pieces Italian Healthy Options

Serves 2

20 mins

Easy

Vegan

A bag of Quorn Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Fillets

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

Ingredients

2 Quorn Fillets
1 tbsp olive oil
1/4 tsp cayenne Pepper
½ tsp salt
1/4 tsp black pepper
1 clove of garlic
1 bunch of asparagus, peeled and trimmed
9oz dried tagliatelle, cooked
1 handful of fresh arugula leaves
1 tbsp pine nuts, toasted
2 handfuls of fresh arugula leaves
¼ cup olive oil
1 tbsp pine nuts, toasted
1 tbsp lemon juice
Season to taste
Lemon wedges to garnish

Method

Mix the cayenne, salt and black pepper in a bowl and sprinkle over the Quorn Vegan Fillets.
Preheat the olive oil in a pan and cook the Quorn Fillets and clove of garlic for 3-4 minutes on each side until golden brown. Discard the garlic. Slice each Quorn Vegan into approximately 4 pieces and keep warm until needed.
Gently saute the asparagus until cooked. Season to taste.
Prepare the arugula pesto by adding all ingredients to a food processor and blitzing until smooth. Season to taste with salt and black pepper.
Toss the salad ingredients in a bowl with a generous spoonful of the arugula pesto
Sprinkle the toasted pine nuts on top and serve.