Quorn Vegan Fillets with Asparagus and Pasta Salad3.0384615384615 out of 5, 1 based on 52 ratings


Quorn Vegan Fillets with Asparagus and Pasta Salad


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

Serves 2
30 mins
  • Ingredients for the Salad
  • 2 Quorn Vegan 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 rocket leaves
  • 1 tbsp pine nuts, toasted
  • Ingredients for the Rocket Pesto
  • 2 handfuls of fresh rocket leaves
  • ¼ cup olive oil
  • 1 tbsp pine nuts, toasted
  • 1 tbsp lemon juice
  • Season to taste
  • Lemon wedges to garnish
  1. Mix the cayenne, salt and black pepper in a bowl and sprinkle over the Quorn Vegan Fillets.
  2. Preheat the olive oil in a pan and cook the Fillets and clove of garlic for 3-4 minutes on each side until golden brown. Discard the garlic. Slice each fillet into approximately 4 pieces and keep warm until needed.
  3. Gently saute the asparagus until cooked. Season to taste.
  4. Prepare the arugula pesto by adding all ingredients to a food processor and blitzing until smooth. Season to taste with salt and black pepper.
  5. Toss the salad ingredients in a bowl with a generous spoonful of the arugula pesto
  6. Sprinkle the toasted pine nuts on top and serve.

Made with Quorn Vegan Fillets

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Quorn Spaghetti bolognese is

90% less

saturated fat than a meat version

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