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Lemon Chilli Linguine with Quorn Pieces

(78)

5 out of 5 stars

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quorn pieces lemon and chilli linguine vegetarian pasta recipe

Succulent, zesty italian-inspired lemon chilli linguine. Quorn Pieces fried to golden perfection in lemon juice and olive oil, and then lifted up to another level with garlic and chilli. Pulled together with cream and lemon zest and a flourish of basil, it’s quick to make, delicious to eat, and just what you need.

Pieces Italian

Serves 4

25 mins

Easy

1894 kJ
(Per serving)

frozen healthy & meat free quorn pieces

Made with Quorn Pieces

See product See recipes

Low in Fat

Good Source of protein

Good source of fibre

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Ingredients

  • 300g packet frozen Quorn Pieces
  • 1 vegetable stock cube
  • 225g dried linguine or spaghetti
  • 1 tablespoon olive oil
  • 1 lemon zest and juice
  • 1 large garlic clove finely chopped
  • 1 red chilli, finely chopped
  • Freshly grounded black pepper
  • 3 tablespoons fresh basil finely shredded
  • 1/4 cup thickened cream (optional)

Method

  1. In a large saucepan of boiling water, dissolve the stock cube and cook the linguine as per the pack instructions.
  2. Meanwhile heat the oil in a frying pan, add the Quorn Pieces, pour over the lemon juice and fry for 5-6 minutes stirring frequently.
  3. Add the garlic, red chilli and fry for a further 3 minutes stirring frequently.
  4. Drain the linguine and add to the pan with the Quorn Pieces, add the lemon zest, cream (optional) and season well with black pepper. Stir through the basil and serve.

Recipe Inspiration

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The nation has spoken

(78)

5 out of 5 stars

Emily

5 out of 5 stars

This is the greatest recipe, people are always asking me to make it. Also, the tip with adding a vegetable stock cube to your pasta is something I now do with all my pasta dishes, it truly does make an amazing difference.

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Lemon Chilli Linguine with Quorn Pieces

Succulent, zesty italian-inspired lemon chilli linguine. Quorn Pieces fried to golden perfection in lemon juice and olive oil, and then lifted up to another level with garlic and chilli. Pulled together with cream and lemon zest and a flourish of basil, it’s quick to make, delicious to eat, and just what you need.

Serves 4

25 mins

Easy

1894 kJ
(Per serving)

Ingredients

  • 300g packet frozen Quorn Pieces
  • 1 vegetable stock cube
  • 225g dried linguine or spaghetti
  • 1 tablespoon olive oil
  • 1 lemon zest and juice
  • 1 large garlic clove finely chopped
  • 1 red chilli, finely chopped
  • Freshly grounded black pepper
  • 3 tablespoons fresh basil finely shredded
  • 1/4 cup thickened cream (optional)

Method

  1. In a large saucepan of boiling water, dissolve the stock cube and cook the linguine as per the pack instructions.
  2. Meanwhile heat the oil in a frying pan, add the Quorn Pieces, pour over the lemon juice and fry for 5-6 minutes stirring frequently.
  3. Add the garlic, red chilli and fry for a further 3 minutes stirring frequently.
  4. Drain the linguine and add to the pan with the Quorn Pieces, add the lemon zest, cream (optional) and season well with black pepper. Stir through the basil and serve.
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