Quorn & Vegetable Pasta Bake
Makes an excellent light meal on its own, or serve with a side salad and crusty or garlic bread for a main meal.
You can substitute thickly sliced aubergine for the quorn pieces if you would prefer.
1 tbsp vegetable oil
1 med onion, fine diced
@ 300g Quorn chicken style pieces
2 courgettes, chopped
1 red pepper, cored, seeded and sliced
150g button mushrooms, sliced
500g passata (sieved tomatoes)
2 tbps mixed herbs
Salt and pepper to taste
400g dried pasta shapes
125g cheese, thinly sliced
Cook the pasta in salted, boiling water for about 8-10 minutes until just cooked – al dente. Drain well.
Meanwhile, heat the oil and lightly fry the onion for 2-3 minutes, until soft.
Add the quorn chicken style pieces and fry for 3-4 minutes, turn occasionally, so that the quorn pieces brown and seal on all sides.
Add the courgettes, peppers, mushrooms and continue to fry for 2-3 minutes
Stir in the passata and herbs, bring to the boil, then turn down the heat and simmer for 2-3 minutes. Season the sauce well with the salt and pepper.
Stir in the cooked, well-drained pasta into the sauce, place the combined mix into an oven proof dish, and lay the sliced cheese across the top.
Put the dish under a preheated hot grill and cook for 2-3 minutes until the top is golden and the cheese bubbling.
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