Quorn
Quorn Vegan Fillets with Asparagus and Pasta Salad
3.0384615384615 out of 5, 1 based on 52 ratings
- 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
- 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 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.
- 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.
Made with Quorn Vegan Fillets
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