Veggie Spring Greens Pasta with Quorn Pieces

Name: Veggie Spring Greens Pasta with Quorn Pieces
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 175g Quorn Vegetarian Pieces; [https://www.quorn.co.uk/products/chicken-style-pieces]; 150g pasta; ½ a tub of reduced fat creme fraiche or light cream cheese; 20g fresh parsley; 20g fresh chives; 2 garlic cloves; 1 chopped leek; A handful of frozen peas; 100g spinach or kale; Juice of ½ a lemon; 1 tbsp olive oil; Chilli flakes (optional); 50g of vegetarian hard cheese (optional); Salt & pepper

(1)

5 out of 5 stars

Leave a review

A large bowl of vegetarian spring greens pasta made with Quorn Pieces.

This vibrant vegetarian pasta recipe is so fresh and perfect for spring, the sauce is made with heaps of fresh herbs, leeks, peas and zesty lemon! Made with Quorn Pieces you’ll love this Spring Greens Pasta recipe that’s light but still packed full of flavour.

Fry leeks, peas and spinach until soft before blending with creme fraiche, chives, parsley, garlic and lemon to make a bright and glossy sauce. Return the sauce to the pan and simmer the Quorn Pieces until cooked. Add cooked pasta and top with lemon and veggie parmesan for a totally satisfying midweek meal, the perfect pasta recipe for spring!

Recipe by @madeleinesmeals

Vegan & Vegetarian Fillets & Pieces Recipes Quick And Easy Vegan And Vegetarian Recipes Pasta Recipes Easy Vegetarian and Vegan Spring Recipes

Serves 2

30 mins

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

175g Quorn Vegetarian Pieces
150g pasta
½ a tub of reduced fat creme fraiche or light cream cheese
20g fresh parsley
20g fresh chives
2 garlic cloves
1 chopped leek
A handful of frozen peas
100g spinach or kale
Juice of ½ a lemon
1 tbsp olive oil
Chilli flakes (optional)
50g of vegetarian hard cheese (optional)
Salt & pepper

Method

Gently fry leeks, peas and spinach for around 10 minutes or until soft.
Transfer the cooked vegetables to a blender along with a couple of dollops of creme fraiche, the chives, parsley, garlic cloves, lemon juice and olive oil. Season with salt, pepper and chilli flakes (optional).
Meanwhile boil pasta in salted water according to pack instructions. Drain, and make sure to save a cup of the pasta water.
Add the Quorn Pieces to the pan along with the sauce and allow to cook in the sauce on a low simmer. Add pasta water as required if the sauce needs loosening or add more creme fraiche for extra creaminess. Add in cooked pasta + stir through.
Serve up with an extra squeeze of lemon juice, a sprinkle of grated vegetarian hard cheese (optional), chilli flakes (optional) and salt & pepper.

Recipe by @madeleinesmeals