Quorn Gluten Free Vegan Smoky Ham, Sundried Tomato and Avocado Pesto Pasta

Name: Quorn Gluten Free Vegan Smoky Ham, Sundried Tomato and Avocado Pesto Pasta
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 pack of Quorn Vegan Smoky Ham Free Slices, chopped into small squares- 1 avocado, peeled, de-stoned and halved; 30 g fresh basil; 1 garlic clove; 20 g pine nuts; 20 g hard Italian style vegan cheese; ½ tsp salt; ½ tsp black pepper; 2 tbsp extra virgin olive oil; 1 tbsp lime juice; 100 g sundried tomatoes in oil, drained and roughly chopped; 400 g gluten-free pasta; Fresh basil leaves; Salt and black pepper to taste

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quorn vegan smoky ham, sundried tomato and avocado pesto pasta gluten free recipe

Using fresh ingredients, this simple but impressive creamy pasta dish is 100% vegan and gluten-free.

Deli Food Recipes Vegan Recipes Gluten Free Recipes

Serves 4

20 mins

Easy

600 cals
(Per serving)

21.1g of fat

Vegan

Gluten free

Vegetarian Quorn Smoky Ham Free Slices product packaging with nutritional information

Made with Quorn Vegan Ham Free Slices

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Gluten Free

Ingredients

1 pack of Quorn Vegan Smoky Ham Free Slices, chopped into small squares- 1 avocado, peeled, de-stoned and halved
30 g fresh basil
1 garlic clove
20 g pine nuts
20 g hard Italian style vegan cheese
½ tsp salt
½ tsp black pepper
2 tbsp extra virgin olive oil
1 tbsp lime juice
100 g sundried tomatoes in oil, drained and roughly chopped
400 g gluten-free pasta

To serve:

Fresh basil leaves
Salt and black pepper to taste

Method

Place the avocado, fresh basil, garlic, pine nuts, vegan cheese, salt, pepper, extra virgin olive oil and lime juice into a food processor and blend until smooth. Set aside.
Cook the pasta according to packet instructions. Drain the pasta, reserving 2 tbsp of pasta water. Place the pasta back in to the pan and add the avocado pesto, chopped sundried tomatoes, chopped Quorn Vegan Smoky Ham Free Slices and the pasta water. Stir until the pasta is thoroughly coated with all the ingredients.
Serve immediately with torn fresh basil leaves, salt and black pepper.