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Ingredients

  • 312g Quorn Fillets, defrosted
  • 200ml crème fraiche, reduced fat
  • 150g frozen broad beans
  • 1 lemon, zested and juiced
  • 300g linguine

Method

  1. Using a large saucepan, bring salted water to the boil and cook the pasta according to pack instructions. 3 minutes before the pasta finishes cooking, add in the broad beans.
  2. Drain the pasta, reserving 150ml of the pasta water.
  3. Slice the Quorn Fillets and add to a large frying pan with 1 tbsp olive oil. Cook for 3-4 minutes until browned on the sides. Add the crème fraiche, lemon zest, juice from the lemon, the cooked beans from the saucepan and the pasta water. Combine and cook for 1-2 minutes, mixing well.
  4. Add the pasta into the large frying pan, on a low heat and stir until thoroughly coated.
  5. Enjoy with fresh parsley and grated vegetarian hard cheese.

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