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
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat the oven to 180 C / Gas 4.
Defrost the Quorn® chicken pieces in the microwave for a few minutes.
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.
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.
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.
Bake uncovered in the preheated oven until golden brown and bubbling, about 20 to 30 minutes. Remove from the oven and serve hot.