Lemon and Chilli Linguine with Meat-Free Chicken Pieces
Preparation time: 15 minutes
Serves: 4
Nutrition: Per serving
Energy
223 Kcal
Fat
8.3g
Saturates
1.5g
Sugars
4g
Salt
0.38g
A summer fresh and zingy pasta dish, ready in just 15 minutes. Our tasty lemon and chilli pasta dish is just 223kcal per serving, low in saturated fat and salt whilst the addition of the Quorn Pieces ensures each serving is a source of protein.
Ingredients
1 reduced salt vegetable stock cube
225g dried linguine or spaghetti
2 tbsp olive oil
200g Quorn Pieces
1 lemon, zest and juice
1 large garlic clove, peeled and finely chopped
1 red chilli, finely chopped (reserve some for garnish)
Freshly grounded black pepper
3 tablespoons fresh basil finely shredded
Mixed salad
Method
In a large saucepan of boiling water, dissolve the stock cube and cook the linguine or spaghetti as per the pack instructions.
Meanwhile heat 1tbsp of oil in a frying pan, add the Quorn Pieces, pour over the lemon juice and fry for 5-6 minutes stirring frequently.
Add the garlic, red chilli and fry for a further 3 minutes stirring frequently.
Drain the linguine saving a splash of pasta water for the sauce, stir through the remaining 1tbsp of olive oil and add to the pan with the Quorn Pieces. Add the lemon zest and season well with black pepper.
Stir through the basil and serve with freshly sliced chilli, a sprig of basil and the mixed salad.