Pumpkin Pasta with Quorn Tomato and Mozzarella Escalopes
This Pumpkin Pasta recipe with Quorn Tomato & Mozzarella Escalopes is the perfect leftover pumpkin recipe, that’s something different to the usual soup!
Use up your Halloween pumpkin leftovers by frying them up with garlic, chilli before blitzing with crème fraiche to make a silky-smooth pumpkin pasta sauce. Top this vegetarian pasta with crunchy Quorn Tomato & Mozzarella Escalopes and a sprinkle of parmesan for a tasty autumn meal!
Recipe by @lucythatcher_
Serves 2
30 mins
Easy
Made with Quorn Tomato & Mozzarella Escalopes
High in protein
Source of fibre
No soy
Ingredients
- 2 Quorn Tomato & Mozzarella Escalopes
- 1 small pumpkin or squash
- 1 red onion
- 1 red chilli
- 1 tsp lazy garlic
- 1 tsp pasta seasoning
- 1 tsp paprika
- Salt & pepper
- ½ a pot of reduced fat crème fraiche
- 150g rigatoni
- Fresh basil
- Vegetarian hard cheese
Method
- Cook your Quorn Tomato & Mozzarella Escalopes according to pack instructions.
- Chop up your pumpkin or squash into bite size chunks and frying in a large pan with some olive oil. Cook until it starts to soften. Add a diced red onion, chilli and garlic and cook until soft.
- Add in the crème fraiche and some pasta water. Mix well.
- Then blend the sauce till it’s smooth. Combine with the cooked pasta and top with the sliced Quorn Tomato & Mozzarella Escalopes.
- Finish with some fresh basil, vegetarian hard cheese and pepper.
Recipe by @lucythatcher_
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