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Creamy Roast Mini Fillet Pesto Pasta

This creamy vegetarian pesto pasta with Quorn Roast Mini Fillets is perfect for a quick weeknight meat-free meal.

Use pre-made pesto and Primula Cheese for a simple and satisfying vegetarian pasta dish. Serve with pan-fried asparagus and a sprinkle of parmesan.

This delicious vegetarian pesto pasta pairs perfectly with Quorn Roast Mini Fillets for the ideal easy meat-free meal!

Recipe by @bryony_slimmingworldveggie

Made with Quorn Roast Mini Fillets

High in Protein

Low in Saturated Fat

Gluten Free

High in Fibre


  • 1 pack Quorn Roast Mini Fillets
  • 400ml vegetable stock
  • 180g cherry tomatoes, halved
  • 168g dry spaghetti
  • 1 bunch asparagus, trimmed
  • 1/2 tsp mixed herbs
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • 3 tbsp green pesto
  • 140g light Primula Cheese
  • Parmesan cheese, to serve


  1. Bring a large pan or water to boil and cook spaghetti according to pack instructions.
  2. Meanwhile, heat oil in a large pan over a medium heat. Add asparagus, season with salt and pepper and cook for 10 minutes, turning asparagus to ensure even cooking. Set aside.
  3. Slice the Quorn Roast Mini Fillets and add to the pan before frying for 5 minutes until they gain a little colour.
  4. Add the primula cheese,stock, pesto, mixed herbs, garlic powder, onion powder, salt, pepper and mixed herbs and mix well.
  5. When the spaghetti is almost cooked through, drain and add to the sauce. Let this simmer until the sauce has thickened and spaghetti is fully cooked.
  6. Stir in the cherry tomatoes and serve with a sprinkle of parmesan

Recipe by @bryony_slimmingworldveggie

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The nation has spoken


4 out of 5 stars

Ruth Northcote-Brewer

5 out of 5 stars

Amazing! So easy so cook!

Dave Babbage

4 out of 5 stars


Ollie Hughes

5 out of 5 stars

Very tasty, kids loved it and overall an easy to cook dinner

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