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Quorn Pieces with Tagliatelle and Artichoke

Tagliatelle pasta with Quorn Pieces and artichokes topped with cheese and parsley with a lemon wedge on the side.

This Italian-inspired dish combines the fresh flavour of artichokes with simple and traditional seasoning to whisk you away to your nonna’s kitchen table. We’ve gone for dried egg tagliatelle and our Quorn Pieces, but if you want to veganise this dish, just choose egg-free tagliatelle and our Quorn Vegan Chicken Pieces.

This easy to make meal can be whipped up in under 30 mins. The flavourful combo of garlic, salt, parsley, and lemon adds a subtle but delicious taste to your plate. We promise you’ll be heading back for seconds!

Serves 4

15 mins


A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

High in Protein

Gluten Free

Low in Saturated Fat

No Soy


  • 4 cups Quorn Pieces
  • 4 tbsp olive oil
  • 1 clove of garlic, chopped
  • 2 fresh artichokes
  • Salt
  • 14oz dried egg tagliatelle
  • Salt and white pepper
  • Chopped parsley
  • Lemon to garnish


  1. Remove the outer leaves of the artichoke, wash the remainder, drain well and cut into very thin slices.
  2. Gently cook the garlic on a skillet in 2 tbsp of olive oil, add the artichoke and cook until softened. Season with salt and white pepper.
  3. In a different pan, cook the Quorn Pieces in the remaining oil until golden brown. Season with salt. Stir into the artichoke and cook for another minute.
  4. Cook the tagliatelle in plenty of salted water until al dente. Drain well.
  5. Stir the Quorn Pieces and artichoke mix with the pasta and top with the parsley.

Recipe Inspiration

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The nation has spoken


3 out of 5 stars


4 out of 5 stars

Used artichoke antipasti and glad I did as it it gave more flavour, best with squeezed lemon as garnish as suggested. Easy to make, satisfied the fiance so win win.

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