Mozzarella and Pesto Escalope Parmigiana

Name: Mozzarella and Pesto Escalope Parmigiana
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 4 Quorn Pesto & Mozzarella ChiQin Cutlets; [https://www.quorn.us/products/quorn-meatless-pesto-mozzarella-cutlets]; 1 tbsp olive oil; 1 onion, finely chopped; 4 cloves of garlic, crushed; 1 tbs. tomato paste; 18 oz (500 g) tomato puree (passata); 1 tbs. chopped fresh parsley; Pinch of sugar; Salt and pepper to taste; 8 oz (200 g) spaghetti; ½ cup (50 g) fresh mozzarella, torn; 1-2 tbs. vegetarian Parmesan, finely grated; Fresh basil, to garnish

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Dish with Quorn Mozzarella and Pesto Escalope parmigiana and basil alongside side dishes of salad and olives

This meat-free take on an Italian classic is pure comfort food and is sure to be a real crowd-pleaser! We've put our own twist on it, using Quorn Pesto & Mozzarella ChiQin Cutlets, making this vegetarian dish super cheesy. Feel free to experiment with the marinara sauce and make it your own - add sliced olives for some pizzazz, or a touch of fresh red chili for a spicy hit.

Italian Food Pasta Breaded Recipes Weeknight Meals

Serves 4

45 mins

A Little Effort

665 cals
(Per serving)

15.6g of fat
(Per serving)

A box of Quorn Meatless Pesto & Mozzarella Cutlets showing the plated product and information on a charcoal and orange background.

Made with Quorn Pesto & Mozzarella ChiQin Cutlets

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Soy-free

High in Protein

Good source of fiber

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Ingredients

4 Quorn Pesto & Mozzarella ChiQin Cutlets
1 tbsp olive oil
1 onion, finely chopped
4 cloves of garlic, crushed
1 tbs. tomato paste
18 oz (500 g) tomato puree (passata)
1 tbs. chopped fresh parsley
Pinch of sugar
Salt and pepper to taste
8 oz (200 g) spaghetti
½ cup (50 g) fresh mozzarella, torn
1-2 tbs. vegetarian Parmesan, finely grated
Fresh basil, to garnish

Method

For the marinara sauce, heat a tablespoon of olive oil in a medium-sized saucepan over low to medium heat. Once hot, add the onion and sweat until soft.
Add the crushed garlic and cook for a couple more minutes, stirring constantly, adding a dash more olive oil if needed.
Stir in the tomato paste and fry for a minute before adding the tomato passata and the chopped parsley.
Add the sugar and a little seasoning. Place a lid on the pan and leave to gently simmer for about 30 minutes, stirring from time to time.
Preheat the oven and a baking sheet to 425°F (400°F for convection). Once hot, place the Quorn Pesto & Mozzarella Cutlets on the baking sheet and cook on the middle shelf for 15 minutes. Remove from the oven and set to the side.
Boil a large saucepan of water. Add a generous pinch of salt and cook the spaghetti according to package instructions. Drain, reserving half a cup of pasta water, and set to the side.
Add a heaped tablespoon of marinara sauce in the center of each cutlet. Top with torn mozzarella and sprinkle with Parmesan cheese. Return to the oven and cook until the cheese is bubbling and golden.
Stir the remaining marinara sauce into the spaghetti and reserved pasta water. Serve the cutlets piping hot on a bed of spaghetti, with a garnish of fresh basil.