Tomato Orecchiette Pasta with Quorn Mozzarella and Pesto Escalopes

Name: Tomato Orecchiette Pasta with Quorn Mozzarella and Pesto Escalopes
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 pack of Quorn Mozzarella & Pesto Escalopes; [https://www.quorn.co.uk/products/mozzarella-pesto-escalopes]; 200g orecchiette pasta; 1tbsp olive oil; 5-6 garlic cloves, thinly sliced; 2 small shallots, diced; 400g cherry tomatoes, halved; 1 tsp chilli flakes; A handful of fresh basil leaves; Salt & pepper; To garnish:; 2 tbsp green pesto; 100g vegetarian parmesan, finely grated; 50g toasted pine nuts (optional)

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A bowl of Tomato Orecchiette Pasta with Quorn Mozzarella and Pesto Escalopes, topped with garlic, cherry tomatoes, chilli flakes, basil, parmesan and pine nuts on a white background.

Looking for a quick, Italian-inspired veggie dinner idea? This Orecchiette Pasta with Quorn Mozzarella and Pesto Escalopes is the vegetarian pasta recipe you need in your life this summer. It’s perfect for those days when you just want an easy dinner for 2 in under 30 minutes or even for a weekend date night!

Made by madeleinesmeals

Your Plate - Homemade Recipes Vegetarian and Vegan Summer Recipes Vegetarian Recipes Meat Free Monday

Serves 2

25 mins

A Little Effort

Meat free Quorn Mozzarella & Pesto Escalopes product packaging with nutritional information.

Made with Quorn Mozzarella & Pesto Vegetarian Escalopes

See product See recipes

Source of Fibre

High in Protein

No Soy

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Ingredients

1 pack of Quorn Mozzarella & Pesto Escalopes
200g orecchiette pasta
1tbsp olive oil
5-6 garlic cloves, thinly sliced
2 small shallots, diced
400g cherry tomatoes, halved
1 tsp chilli flakes
A handful of fresh basil leaves
Salt & pepper
To garnish:
2 tbsp green pesto
100g vegetarian parmesan, finely grated
50g toasted pine nuts (optional)

Method

Preheat the oven to 200 degrees & cook the Quorn Mozzarella & Pesto Escalopes for 18 minutes.
In a large frying pan, add the garlic, shallots & chilli flakes to a frying pan with the olive oil and fry for 2/3 minutes until fragrant. Add tomatoes to the pan and cook gently for 10–15 minutes, stirring occasionally, until soft and juicy.
Meanwhile cook the orecchiette pasta according to the pack instructions. Reserve a mug of pasta water before draining.
Add the drained pasta to the frying pan with a splash of pasta water, tossing until everything is coated. Stir through a handful of chopped fresh basil and season generously with salt & pepper.
Divide the pasta between bowls and place the Escalopes on top. Finish with a pesto drizzle, cheese, extra basil & pine nuts (optional).