Sunny Quorn Sausage Pasta Pots
With sundried tomato and basil pairing up with your favourite Quorn Sausages, this is a great way to inject some summer sun into your lunch box. Plus, it’s a simple and delicious way to use up any leftover sausages.
Serves 2-4
25 mins
Easy
260 cals
(Per serving)
Made with Quorn Vegetarian Sausages
High in protein
Low in saturated fat
Source of fibre
Ingredients
- 4 Quorn Vegetarian Sausages
- 100g conchiglie rigate or pasta bows
- 1 1/2 - 2 tbsp sundried tomato pesto
- 50g cheddar cheese, chopped into rough 1 cm cubes
- 100g cherry tomatoes, halved (use a combination of red and yellow tomatoes if possible)
- 10g basil, shredded
Method
- Cook the Quorn Sausages according to pack instructions.
- Meanwhile, bring a pan of lightly salted water to the boil and cook the pasta until al dente or according to pack instructions. Drain and rinse under cold water. Tip into a bowl.
- Slice the cooked Quorn Sausages into 1 cm discs then add to the pasta, along with the sun dried tomato pesto. Stir in the cheese, cherry tomatoes and basil. Pop into plastic pots or jars and refrigerate until ready for school time.
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