This creamy vegetarian pesto pasta with Quorn Roasted Sliced 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 Roasted Sliced Fillets for the ideal easy meat-free meal!
Bring a large pan or water to boil and cook spaghetti according to pack instructions.
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.
In the same pan, add the Quorn Roasted Sliced Fillets and fry for 5 minutes until they gain a little colour.
Add the primula cheese,stock, pesto, mixed herbs, garlic powder, onion powder, salt, pepper and mixed herbs and mix well.
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.
Stir in the cherry tomatoes and serve with a sprinkle of parmesan
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