Skip to main content

15-Minute Pesto Pasta with Broccoli

(2)

4 out of 5 stars

Leave a review
Quorn Chicken Pieces with pesto, broccoli and pasta with chopped tomatoes in a saucepan with a serving spoon.
Share on Facebook Share on X Share on Pinterest Share on Whatsapp Print

This 15-minute pesto and broccoli pasta is quick and easy to make and full of fresh flavors. This family favourite is ready to serve in just 15-minutes, so it’s perfect for speedy weeknight dinners.

Made with your choice of pasta shape, Quorn vegetarian chicken Pieces, broccoli and a quick homemade pesto, this easy broccoli pesto pasta recipe is delicious served hot or cold (so make sure to save any leftovers for packed lunches).

Whilst the pasta is cooking, whip up a homemade pesto and fry off the Quorn Pieces, if you’ve store bought pesto to hand then use this instead. Bellissimo!

Vegan & Vegetarian Fillets & Pieces Recipes 15 Minute Meals Pasta Recipes Weeknight Dinner Recipes

Serves 4

15 mins

Easy

503 cals
(Per serving)

20.6g of fat
(Per serving)

9.2 g fibre
(Per serving)

24.1 g protein
(Per serving)

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

Made with Quorn Vegetarian Chicken Pieces

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

  • 300g Quorn Vegetarian Chicken Pieces
  • 250g orecchiette pasta
  • 10 sprays one calorie cooking spray
  • 50g basil leaves
  • 3 garlic cloves
  • 25g pine nuts
  • 40ml olive oil
  • 25g vegetarian parmesan
  • 100g tenderstem broccoli
  • 50g roasted red peppers, sliced

Method

  1. Bring a large pan of water to the boil. Add the orecchiette pasta and cook for 9 minutes. Add the tenderstem broccoli and cook for a further 3 minutes.
  2. Whilst the pasta is cooking, heat a large non-stick frying pan over a medium heat. Add the cooking spray and Quorn Pieces. Pan fry for 10 minutes stirring regularly.
  3. Meanwhile, place the basil, garlic, pine nuts, olive oil and parmesan into a food processor. Blitz to form a smooth pesto.
  4. Reserve a ladle of pasta cooking water then drain the pasta and broccoli.
  5. Add the pasta, broccoli and reserved ladle of pasta water to the Quorn Pieces. Add the pesto and roasted red pepper, stir to coat. Cook for a further 3 minutes.
  6. Spoon into warmed pasta bowls and garnish with extra basil leaves.

Chefs tip

Why not make double the amount of pesto and freeze half for a second meal?

Recipe Inspiration

See all recipes

The nation has spoken

(2)

4 out of 5 stars

Matt

4 out of 5 stars

Really nice! I just pan fried off some peppers with the Quorn, bit of s&p and some herbs, then whacked in a bottle of green pesto from the supermarket. Lovely stuff.

Response from Quorn

Great to hear you enjoyed it.

Read more recipe reviews

Rate & review

Leave a star rating and/or a review for this recipe. Your feedback will help the nation to make smart shopping choices, and we'll use it to learn & improve our recipes.

Rate

By proceeding, you agree to our Terms & Conditions. To find out what personal data we collect and how we use it, please visit our Privacy Policy.