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.
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