Quorn® chicken and beetroot pasta bake

Quorn® chicken and beetroot pasta bake


2 people made this

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

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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