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Lemon and Chilli Linguine with Quorn Meat Free Pieces

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Quorn pieces lemon and chilli linguine vegetarian pasta recipe

Succulent, zesty Italian-inspired lemon and chilli linguine. Quorn Pieces fried to golden perfection in lemon juice and olive oil, and then lifted up to another level with garlic and chilli. Pulled together with cream and lemon zest and a flourish of basil, it’s quick to make, delicious to eat, and just what you need.

Italian Fillets & Pieces

Serves 4

15 mins

Easy

451 cals
(Per 100g)

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Meat Free Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

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Ingredients

  • 300g packet frozen Quorn Meat Free Pieces
  • 1 vegetable stock cube
  • 225g dried linguine or spaghetti
  • 2 tablespoons olive oil
  • 1 lemon zest and juice 
  • 1 large garlic clove finely chopped
  • 1 red chilli, finely chopped (reserve some for garnish)
  • Freshly grounded black pepper
  • 3 tablespoons fresh basil finely shredded
  • 150ml whipping cream (optional)

Method

  1. In a large saucepan of boiling water, dissolve the stock cube and cook the linguine as per the pack instructions
  2. Meanwhile heat 1tbsp of oil in a frying pan, add the Quorn Soy Free, Meat Free Pieces, pour over the lemon juice and fry for 5-6 minutes stirring frequently
  3. Add the garlic, red chilli and fry for a further 3 minutes stirring frequently
  4. Drain the linguine, stir through the remaining 1tbsp of olive oil and add to the pan with the Quorn Pieces. Add the lemon zest, cream (optional) and season well with black pepper.
  5. Stir through the basil and serve with freshly sliced chilli and a sprig of basil

Recipe Inspiration

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