![A bowl of pumpkin pasta topped with two sliced Quorn Tomato and Mozzarella Escalopes.](https://images.ctfassets.net/uexfe9h31g3m/1yDnxsPIwW0oSrTJbJ0QUE/f40a50c2bbb79c5b0298b643e95f120b/Lucy_Thatcher_Pumpkin_Pasta.jpg?w=768&h=576&fm=webp&fit=thumb&q=90)
Broccoli Pesto Pasta with Quorn Tomato and Mozzarella Escalopes
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.
Serves 2
35 mins
Easy
572 cals
(Per serving)
18.2g of fat
![](https://images.ctfassets.net/uexfe9h31g3m/6duq28cgXu4xzFgosQPRBn/b55593170a0419e38395a5b6c4707a16/Quorn_Tomato___Mozzarella_Escalopes_web_gda_1024_x_768.png?w=300&h=300&fm=webp&fit=thumb&q=90)
Made with Quorn Tomato & Mozzarella Escalopes
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!
Chefs tip
Try adding a dollop of mascarpone to the pesto for a hint of creaminess.
Recipe Inspiration
See all recipes![A bowl of pumpkin pasta topped with two sliced Quorn Tomato and Mozzarella Escalopes.](https://images.ctfassets.net/uexfe9h31g3m/1yDnxsPIwW0oSrTJbJ0QUE/f40a50c2bbb79c5b0298b643e95f120b/Lucy_Thatcher_Pumpkin_Pasta.jpg?w=768&h=576&fm=webp&fit=thumb&q=90)
![Quorn Mozzarella and Tomato Escapes with Italian potatoes and tomato and olive salad on the side](https://images.ctfassets.net/uexfe9h31g3m/2rKvEQ9ja395kPjAsqARxy/71e357822132b8da3667d0b94cf82bd4/Quorn_Tomato___Mozzarella_Escalopes_with_Italian_potatoes_and_a_tomato___olive_salad_1024_x_768.jpg?w=768&h=576&fm=webp&fit=thumb&q=90)
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