Quorn® chicken and beetroot pasta bake

    40 min

    This lovely, filling, creamy recipe is pure comfort food! This dish is vegetarian and uses Quorn® chicken pieces.

    6 people made this

    Serves: 8 

    • 1 (500g) bag frozen Quorn® chicken pieces
    • 200g dried pasta of your choice
    • 50g unsalted butter
    • 1 onion, diced
    • 1 clove garlic, crushed
    • 2 tablespoons plain flour
    • 450ml milk
    • 150ml double cream (or use equivalent in milk for lower fat)
    • 150g mature Cheddar cheese, grated
    • 1 small handful fresh chives, chopped
    • salt and pepper, to taste
    • 500g cooked beetroot, diced

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Defrost the Quorn® chicken pieces in the microwave for a few minutes.
    3. Bring a saucepan of water to the boil over a high heat and cook the pasta according to instructions until it is al dente; drain and put aside.
    4. Set a large saucepan over a low heat and sweat the onion in butter until soft. Add the garlic and fry for a further minute before stirring the flour through. Gradually pour in the milk and cream (if using) and bring to the boil. Whisk constantly until thickened. Simmer steadily for 2 to 3 minutes to cook the flour. Remove from the heat.
    5. Stir through half of the cheese, the Quorn® pieces and the chives. Season to taste with salt and pepper. Stir through the cooked pasta and beetroot and spoon into a large baking dish; scatter the remaining cheese on top.
    6. Bake uncovered in the preheated oven until golden brown and bubbling, about 20 to 30 minutes. Remove from the oven and serve hot.

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