Quick Quorn Creamy Pasta

I’m a big fan of quorn. Especially when I need to get dinner on the table quickly. I try to have a bag of quorn pieces (basically veggie chicken substitute) tucked away in the freezer just waiting for me to pluck out to add to something quick and delicious.

One of the mighty quorn’s exemplary features is that it absorbs all of the flavours you add to the cooking pot, so every mouthful is bursting with a lively, savoury punch.

I made this yesterday when time had run away from me and before I knew it I needed dinner to be on the table in less than 30 minutes. After a quick scavenger hunt around the kitchen this is what I concocted.

So, do the same, grab what your have and please don’t feel wedded to the ingredients I suggest. This would work with any pasta shape. Most vegetables would be grand here, I simply chose peas as they are quick and effort free. I love creme fraiche as you can keep things light by opting for the half fat version, but you could make this creamy dreamy with double cream. In times of severe bare fridge moments I have made something similar with cream cheese.

You get my point. Let your fridge be your guide.

Ingredients

• 500g bag of pasta (I used tricolor farfalle, because it was in my cupboard)
• A tablespoon of olive oil or butter
• 2 leeks, chopped into fairly small pieces
• 2 cloves of garlic, crushed
• 1 bag of quorn pieces
• 1 stock cube
• A couple of large handfuls of frozen peas
• A tub of half fat creme fraiche
• A large handful of cheddar, grated
• A couple of tablespoons of Parmesan cheese, grated

Method

• Cook your pasta according to packet instructions.
• Meanwhile cook your leeks in your oil of butter over a gentle heat, until softened.
• Add the garlic and stir for a minute, before crumbling in your stock cube and tumbling in the quorn pieces.
• Stir, then pour over enough hot water to cover the base of your pan. Pop a lid on the pan and leave to simmer for a few minutes.
• Pour in your peas, stir then pop the lid back on. Add a little more water if the pan is looking dry.
• After about 5 minutes the peas and quorn should be nicely heated through, so turn off the heat and stir in the creme fraiche and then the cheddar.
• Once your pasta is cooked to perfection, drain and return to the pan. Pour over the creamy quorn and add the Parmesan. Give it all one final big stir.
• Serve with a good grinding of black pepper and, if you fancy, an extra sprinkling of Parmesan. Buon appetito!