Creamy Crème Fraiche Pasta with Quorn Fillets

A delicious creamy linguine ready with just 5 ingredients in 5 simple steps! Made with thick slices of Quorn Fillets and a light crème fraiche sauce. Serve with a side of crusty garlic bread and plenty of parmesan!

Serves 4

20 mins


297 cals
(Per serving)

9.2 g fat

13 g fibre
(Per serving)

Made with Quorn Vegetarian Fillets

High in protein
Gluten free
Low in saturated fat
No soy


  • 312g Quorn Fillets, defrosted
  • 200ml crème fraiche, reduced fat
  • 150g frozen broad beans
  • 1 lemon, zested and juiced
  • 300g linguine


  1. 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.
  2. Drain the pasta, reserving 150ml of the pasta water.
  3. Slice the Quorn Fillets and add to a large 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 beans and pasta water. Cook for 1-2 minutes and mix well.
  4. Add the pasta into the saucepan, on a low heat and stir until thoroughly coated.
  5. Enjoy with fresh parsley and grated vegetarian hard cheese.

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4 out of 5 stars

Really tasty and easy to cook.

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