Vegetarian recipes and vegetarian cooking
      Home > Main Meals > Quorn and Tofu based > Quorn & Vegetable Pasta Bake
vegetarian recipes vegetarian christmas recipes seasonal vegetarian recipes good veggie recipes
    Printer friendly version of this recipe

Quorn & Vegetable Pasta Bake

Servings :
Preparation Time : 25 mins 
Difficulty : Easy 

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.

Ingredients

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

Method

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.





View more Main Meals recipes
View more Quorn and Tofu based recipes

 
Vegetarian Recipes Vegetarian Recipes Vegetarian Recipes Vegetarian Recipes Vegetarian Recipes
Vegetarian Recipes
Vegetarian Recipes
counter