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

Recipes

Quorn Vegan Fillets with Asparagus and Pasta Salad

52

Leave a review

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

Serves 2
30 mins
Vegan
DifficultyEasy
  • 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

View product

Related Recipes

View more

Looking for some inspiration?

Did you know?

Quorn Spaghetti bolognese is

90% less

saturated fat than a meat version

Find out more