Recipes
Vegetarian Chicken Fillets with Romesco Sauce & Quinoa
Serves 6
50 mins
292 cals
(Per serving)
Made with Quorn Vegetarian Chicken Fillets
High in Protein
Gluten Free
Low in Saturated Fat
No Soy
No Artificial Ingredients
Cook mode (Keep screen awake)
Ingredients
- 312g Quorn Fillets, defrosted
- 200ml crème fraiche, reduced fat
- 150g frozen broad beans
- 1 lemon, zested and juiced
- 300g linguine
Method
- Using a large saucepan, bring salted water to the boil and cook the pasta according to pack instructions. 3 minutes before the pasta finishes cooking, add in the broad beans.
- Drain the pasta, reserving 150ml of the pasta water.
- Slice the Quorn Fillets and add to a large frying pan with 1 tbsp olive oil. Cook for 3-4 minutes until browned on the sides. Add the crème fraiche, lemon zest, juice from the lemon, the cooked beans from the saucepan and the pasta water. Combine and cook for 1-2 minutes, mixing well.
- Add the pasta into the large frying pan, on a low heat and stir until thoroughly coated.
- Enjoy with fresh parsley and grated vegetarian hard cheese.
Recipe Inspiration
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The nation has spoken
(6)
4 out of 5 stars
Louie
4 out of 5 stars
It tasted nice and was relatively easy, but instructions were confusing. Step 1 says to add the beans to the pasta. Step 3 seems to say move only the beans to the other pan, so there i am trying to pick out each individual bean in the 1-2 minutes I have before I need to move on to the next step? Then step 3 says 'a large pan' so I used a frying pan, and step 4 reveals it was supposed to be a saucepan.
Response from Quorn
We're glad you found it tasty and thank you for the feedback about the instructions.
Luca
5 out of 5 stars
Simple and tasty
Liliana
4 out of 5 stars
Really tasty and easy to cook.
