Vegetarian and Vegan Recipes
Vegetarian Korma Curry with Quorn Pieces
Serves 4
30 mins
314 cals
(Per serving)
Quorn Vegetarian Chicken Pieces Lemon and Chilli Linguine
For a succulent, zesty Italian-inspired lemon chilli pasta dish look to Quorn for our vegetarian linguine. Quorn Pieces fried to golden perfection in lemon juice and olive oil, and then lifted up to another level with garlic and chilli for a flavourful veggie linguine. Pulled together with cream and lemon zest and a flourish of basil, this Quorn Vegetarian Chicken Pieces recipe makes for the perfect vegetarian linguine, it's quick to make, delicious to eat, and just what you need.
Serves 4
15 mins
Easy
451 cals
(Per serving)
Made with Quorn Vegetarian Chicken Pieces
High in Protein
Gluten Free
Low in Saturated Fat
No Soy
Ingredients
- 300g packet frozen Quorn Pieces
- 1 vegetable stock cube
- 225g dried linguine or spaghetti
- 2 tablespoons olive oil
- 1 lemon zest and juice
- 1 large garlic clove finely chopped
- 1 red chilli, finely chopped (reserve some for garnish)
- Freshly grounded black pepper
- 3 tablespoons fresh basil finely shredded
- 150ml whipping cream (optional)
Method
- In a large saucepan of boiling water, dissolve the stock cube and cook the linguine as per the pack instructions
- Meanwhile heat 1tbsp of oil in a frying pan, add the Quorn Soy Free, Meat Free Pieces, pour over the lemon juice and fry for 5-6 minutes stirring frequently
- Add the garlic, red chilli and fry for a further 3 minutes stirring frequently
- Drain the linguine, stir through the remaining 1tbsp of olive oil and add to the pan with the Quorn Pieces. Add the lemon zest, cream (optional) and season well with black pepper.
- Stir through the basil and serve with freshly sliced chilli and a sprig of basil
Quorn Vegetarian Chicken Pieces Lemon and Chilli Linguine
Learn how to cook lemon & chilli linguine with Quorn Pieces, using our easy recipe. Watch NowRecipe Inspiration
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The nation has spoken
(358)
5 out of 5 stars
Abby
5 out of 5 stars
Quick, easy, delicious… I have used blended up silken tofu or soy cream to make this creamy and dairy-free.
Orla B
5 out of 5 stars
This is a great recipe! The tartness of the lemon against the chili and cream is lovely, have made it over and over.
Lewdawwg
5 out of 5 stars
Always good never bothered with the cream. Them Quorn bits soak up the lemony goodness like a sponge
Rebecca
5 out of 5 stars
Used cream cheese instead of cream and added petit pois for sweetness. Finished with toasted pinenuts. Delicious
Frank
5 out of 5 stars
Delicious fresh testing recipe and really quick to make. Good balance of a little bite from the chilli, garlic and pepper and that freshness from the lemon and basil. The Quorn pieces have a very similar texture to chicken and absorb the flavours well.
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