Succulent, zesty Italian-inspired lemon and chili linguine. Quorn Meatless Pieces fried to golden perfection in lemon juice and olive oil, and then lifted up to another level with garlic and chili. Pulled together with cream and lemon zest and a flourish of basil, it’s quick to make, delicious to eat, and just what you need.
In a large saucepan of boiling water, dissolve the stock cube and cook the linguine as per the pack instructions.
Meanwhile heat the oil in a frying pan, add the Quorn Meatless Pieces, pour over the lemon juice and fry for 5-6 minutes stirring frequently.
Add the garlic, red chili and fry for a further 3 minutes stirring frequently.
Drain the linguine and add to the pan with the Quorn Meatless Pieces, add the lemon zest, cream (optional) and season well with black pepper. Stir through the basil and serve.
We added some white wine and additional cream at the end because it seemed a bit dry. We didn’t keep any of the veggie broth but that would have worked too. This dish was amazing!
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