Quorn Vegetarian Chicken Tetrazzini

This vegetarian tetrazzini is a twist on a classic pasta bake. Made with tender Quorn Vegetarian Chicken Pieces, spaghetti and mushrooms in a deliciously creamy sauce this recipe is baked until golden and bubbling.

Perfect for midweek dinners, this meat free take on a chicken tetrazzini is so comforting and the ideal meal to feed the whole family!

Serves 4

55 mins

Easy

Ingredients

  • 200g Quorn Vegetarian Chicken Pieces
  • 200g spaghetti
  • 200g mushrooms, sliced
  • 100g frozen peas
  • 3 garlic cloves, sliced
  • 200ml whipping cream
  • 200ml skimmed milk
  • 100ml vegetable stock
  • 1 tbsp cornflour
  • 50g reduced fat cheese, grated
  • 20g panko breadcrumbs
  • A pinch dried thyme

To serve (optional):

  • Bistro salad leaves
  • Vine tomatoes
  • Cucumber
  • ½ lemon, juice only

Method

  1. Pre-heat the oven to 160°C (fan)/ 180°C electric/Gas Mark 4.
  2. Cook the spaghetti as pre pack instructions, drain and tip into a 20x25cm oven proof dish.
  3. Evenly scatter the Quorn Vegetarian Chicken Pieces, mushrooms, peas and garlic.
  4. Mix the cream, milk and stock in a measuring jug.
  5. Mix the cornflour with one tablespoon of cold water. Add this to the jug and mix well.
  6. Pour the liquid mix over the pasta.
  7. Scatter over the grated cheese, breadcrumbs and thyme.
  8. Bake in a pre-heated oven for 40 minutes or until the top is golden brown.

Tip: This recipe works well using leftover Quorn Ham Roast. Simply dice the ham and use in place of the Quorn Vegetarian Chicken Pieces.