Vegan Red Pepper Pasta with Spicy Buffalo Fillets

Name: Vegan Red Pepper Pasta with Spicy Buffalo Fillets
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 packs Quorn Spicy Vegan Buffalo Fillets; 330g spaghetti; 1 jar of roasted red peppers (or 3 fresh red peppers roasted for 40 minutes, skins and seeds removed); 2 shallots, finely diced; 2 cloves of garlic, minced; 1 tbsp vegan butter; 3 tbsp vegan cream cheese or creme fraiche; 60ml plant-based milk; 0.5 tbsp cornflour; 1 tbsp nutritional yeast; 1 handful basil, chopped; 1 tsp red pepper flakes (optional); Salt & pepper

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Bowl filled with red pepper spaghetti and topped with sliced Quorn Spicy Buffalo Fillets and fresh basil. The pack and garnish such as lemon and chilli flakes are also in the background.

Make a deliciously creamy and comforting mid-week dinner idea that everyone will love in just 25 minutes. This vegan red pepper pasta sauce pairs perfectly with crunchy Quorn Spicy Buffalo Fillets.

This is also great for reducing food waste as it’s the ultimate recipe for using up that jar of red peppers everyone seems to have in their cupboard/fridge - plus that half a tub of cream cheese that no one ever seems to finish too! A simple and easy vegan pasta recipe and a staple dinner time recipe everyone will love.

Recipe by @bytheforkful.

Your Plate - Homemade Recipes Zero Waste Recipes Pasta Recipes Vegan Recipes

Serves 4

25 mins

A Little Effort

Vegan

Made with Quorn Spicy Vegan Buffalo Fillets

See product See recipes

High in Fibre

High in Protein

Low in Saturated Fat

Ingredients

2 packs Quorn Spicy Vegan Buffalo Fillets
330g spaghetti
1 jar of roasted red peppers (or 3 fresh red peppers roasted for 40 minutes, skins and seeds removed)
2 shallots, finely diced
2 cloves of garlic, minced
1 tbsp vegan butter
3 tbsp vegan cream cheese or creme fraiche
60ml plant-based milk
0.5 tbsp cornflour
1 tbsp nutritional yeast
1 handful basil, chopped
1 tsp red pepper flakes (optional)
Salt & pepper

Method

Preheat your oven to 180 degrees C, then place your Quorn Buffalo Fillets on a baking tray and cook for 22 minutes.
Cook your pasta according to the pack instructions and drain, reserving about 60ml of the starchy pasta water. Coat the spaghetti in a little olive oil to avoid it sticking.
Add your butter to a saucepan and sauté your diced shallots and minced garlic until soft and fragrant.
Add the cooked shallots and garlic to your blender along with the jarred roasted red peppers, cream cheese, milk, seasonings, corn flour, and nutritional yeast. Blend until smooth.
Transfer the pasta sauce back to the saucepan and heat over a low heat, adding the reserved pasta water and stir to combine - the sauce should be thick and glossy. Stir in your cooked spaghetti, ensuring it’s fully coated in the sauce.
Remove your Buffalo Fillets from the oven and slice thinly. Place the sliced fillets on top of your cooked pasta, and scatter over the chopped basil, some freshly ground black pepper, and red pepper flakes if using.
Serve up and enjoy!