Quorn Vegetarian Steak Strips Pasta Bake

Name: Quorn Vegetarian Steak Strips Pasta Bake
Prep time: 01T
Cook time: 01T
Total time: 01T
Yield: 6
Ingredients: 1 pack Quorn Vegetarian Steak Strips; 1 tbsp olive oil; 1 red onion, chopped; 1 tsp garlic puree; 1 tsp dried basil; Salt and pepper; 2 tins chopped tomatoes; 1 tbsp sugar; 500g fusili pasta; 250g mozzarella, grated; 85g mature cheddar, grated; 10g parmesan, grated; 1 tsp dried oregano

(152)

5 out of 5 stars

Leave a review

A plate of vegetarian pasta bake made with Quorn Vegetarian Steak Strips, fusilli pasta, and tomato sauce, topped with plenty of cheese and a sprig of basil.

Delicious, comforting and super cheesy! Our Quorn Vegetarian Steak Strips Pasta Bake is simple to make and ready in just 30 minutes. Make this vegetarian pasta bake a meal with plenty of salad and a generous helping of garlic bread!

Made by Emily Leary

Vegan & Vegetarian Pasta Recipes Quick And Easy Vegan And Vegetarian Recipes Vegetarian Steak & Strips Recipes Vegan and Vegetarian Family Meal Recipes

Serves 6

10 mins

Easy

A packet of Quorn Vegetarian Steak Strips showing the plated product and information on an orange and charcoal background.

Made with Quorn Vegetarian Strips

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

High in Fibre

No Artificial Ingredients

Cook mode (Keep screen awake)

Ingredients

1 pack Quorn Vegetarian Steak Strips
1 tbsp olive oil
1 red onion, chopped
1 tsp garlic puree
1 tsp dried basil
Salt and pepper
2 tins chopped tomatoes
1 tbsp sugar
500g fusili pasta
250g mozzarella, grated
85g mature cheddar, grated
10g parmesan, grated
1 tsp dried oregano

Method

Preheat oven to 200°C/Fan 180°C/Gas 7
Warm the olive oil in a large oven proof pan, then add the onion, garlic, basil and a pinch of salt and pepper and fry gently until soft
Add the Quorn Vegetarian Steak Strips and continue to fry
When the strips are cooked through, add the tomatoes and sugar and bring up to a gentle simmer. This is a good time to get your pasta on to cook in a large pan with plenty of boiling, salted water. When the sauce has reduced to a thick, rich red, it's ready.
Season to taste, then add the drained, al dente pasta. Mix well and level off in the pan. Top with the mozzarella, cheddar, hard cheese and oregano.
Bake for around 10 minutes until the cheese has melted and just starting to bubble.
Serve to the table, all gooey and stretchy and delicious with an extra heaping of parmesan.