Puttanesca Pasta Topped with Quorn Lemon and Pepper Schnitzel

Name: Puttanesca Pasta Topped with Quorn Lemon and Pepper Schnitzel
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 2 Quorn Lemon and Pepper Schnitzels; 200g spaghetti; A drizzle olive oil; 2 garlic cloves, crushed; 1 tbsp. capers; 25g black olives, sliced; 1 tbsp. tomato puree; 1 tin chopped tomatoes; 1 tbsp. fresh oregano leaves; Oregano leaves

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A bowl of vegetarian pasta puttanesca with rich tomato sauce, olives, and capers, topped with a sliced golden-brown Quorn Lemon and Pepper Schnitzel and garnished with fresh oregano leaves.

A tasty twist on a classic Italian recipe! This Pasta Puttanesca recipe is an easy weeknight spaghetti dish that packs an aromatic punch. Use store cupboard essentials such as garlic, capers, olives and tinned tomatoes to create this delicious Pasta Puttanesca!

Topped with NEW Quorn Lemon and Pepper Schnitzels, this vibrant pasta dish comes together in minutes, thanks to it’s simple-to-follow instructions and minimal cooking time. It’s sure to become a midweek favourite.

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Serves 2

35 mins

Easy

116 cals
(Per serving)

2.9g of fat
(Per serving)

1.9g fibre
(Per serving)

4.5g protein
(Per serving)

Close-up product image of the Quorn NEW Lemon & Pepper Schnitzels 220g pack, using the distinct split orange and teal packaging seen in other Quorn lines.

Made with Lemon & Pepper Schnitzels

See product See recipes

Source of Protein

Source of Fibre

Low in Saturated Fat

No Soy

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Ingredients

2 Quorn Lemon and Pepper Schnitzels
200g spaghetti
A drizzle olive oil
2 garlic cloves, crushed
1 tbsp. capers
25g black olives, sliced
1 tbsp. tomato puree
1 tin chopped tomatoes
1 tbsp. fresh oregano leaves

To garnish…(optional)

Oregano leaves

Method

Preheat the oven to 220C (fan)/200C electric/Gas Mark 7.
Place the Quorn Lemon and Pepper Schnitzels onto a baking tray and cook in a pre-heated oven for 20 minutes.
Meanwhile, cook the spaghetti as per pack instructions, drain and set to one side.
Heat a drizzle of olive oil in a sauté pan over a medium heat.
Add the garlic, capers, olives and tomato puree to the pan and cook for 1 minute.
Add the chopped tomatoes, bring to a simmer and cook for 5 minutes.
Add the oregano leaves and remove from the heat.
Add the cooked spaghetti to the pan and toss to coat in the sauce.
To serve, slice the cooked Quorn Lemon and Pepper Schnitzels.
Divide the puttenesca pasta between 2 warmed serving bowls. Top with the sliced schnitzels and garnish with extra oregano leaves.