Recipes

Quorn Fillets with Asparagus Pasta Salad

Name: Quorn Fillets with Asparagus Pasta Salad
Cook time: 20 min
Total time: 20 min
Yield: 2
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

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

Serves 2

20 mins

Easy

Vegan

Made with Quorn Fillets

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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.