Broccoli Pesto Pasta with Quorn Tomato and Mozzarella Escalopes

Name: Broccoli Pesto Pasta with Quorn Tomato and Mozzarella Escalopes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 2 Quorn Tomato & Mozzarella Escalopes; 100g baby spinach; 200g tenderstem broccoli; 30g fresh basil; 1 clove garlic; 10g Italian hard cheese (vegetarian); 10g pinenuts; 1 lemon; 150g penne pasta; 1 tsp dried chilli flakes (optional)

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Quorn Escalopes with Broccoli Pesto Pasta on a plate with a salad on the side

This Italian inspired pasta recipe, makes the perfect accompaniment to our Quorn Tomato and Mozzarella Escalopes.

It’s a tasty, veggie packed take on the traditional pesto pasta, using broccoli and spinach whizzed up with fragrant basil, so it’s a great way to eat more greens.

Forget the midweek meal deal for two and rustle up this simple, delicious veggie pasta dish, topped with a mouth-watering vegetarian escalope. The best bit…it can be on your plate in 35 minutes for the ultimate weeknight dinner for two.

Vegetarian Recipes Pasta Recipes Italian Food Recipes Weeknight Dinner Recipes

Serves 2

35 mins

Easy

572 cals
(Per serving)

18.2g of fat

Made with Quorn Tomato & Mozzarella Escalopes

See product See recipes

High in Protein

Source of Fibre

No Soy

Ingredients

2 Quorn Tomato & Mozzarella Escalopes
100g baby spinach
200g tenderstem broccoli
30g fresh basil
1 clove garlic
10g Italian hard cheese (vegetarian)
10g pinenuts
1 lemon
150g penne pasta
1 tsp dried chilli flakes (optional)

Method

Preheat your oven to 200°C (fan) and cook the Quorn Tomato and Mozzarella Escalopes according to the on-pack instructions.
Put the pine nuts in a dry frying pan and toast on a high heat for a couple of minutes until golden. Set aside to cool.
Cut the stems of the broccoli into 1 inch pieces, reserving the tops for later.
Bring a pan of water to the boil and pop the broccoli stems in the boiling water. Cook for a couple of minutes until tender.
When ready, remove from the pan with a slotted spoon and drain in a colander. Next add the baby spinach to pan of boiling water for a few seconds until wilted, then remove and add to the colander. Rinse the veg with cold water to cool.
Squeeze any excess water out of the spinach and place the spinach and broccoli stems into a food processor along with the peeled clove of garlic, Italian hard cheese, basil, half the pine nuts, zest of the lemon and juice of half a lemon. Whizz everything together until a pesto like paste is formed (you may need to add a splash of water to loosen). Season with salt and pepper to taste and put to one side.
Meanwhile put your pasta in the same boiling water and cook according to the packet instructions. A minute or so before the pasta cooking time is up add the broccoli tops to the pasta pan and cook for a minute or two until tender, then drain the whole lot and place back in the pan. Stir through your pesto, remaining pine nuts and add dried chilli flakes if using.
Serve the broccoli pesto pasta with the cooked Quorn Tomato and Mozzarella Escalopes and enjoy!