Spicy Italian style linguine with succulent Quorn pieces and courgette.

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Ingredients - serves 2

100g Quorn pieces
½ finely sliced red onion
½ courgette, cut in half & sliced thinly
2 tsp cloves of garlic peeled and puréed
2 tbsp butternut squash, diced & roasted
4 tbsp kale, shredded and blanched
10g unsalted butter
50 ml white cooking wine
2 tsp paprika
100g linguine


  1. Cook linguine in a pot of boiling, salted water. Once cooked refresh under running cold water. Place a fresh pot of water on the stove and bring to the boil.
  2. Place a pan on a medium to high heat with a little of the butter. Add the garlic, onions and chilli and cook until soft, then add the quorn pieces and continue to cook for 3-5 minutes.
  3.  Add half the remaining butter, courgettes & butternut and cook for 2-3 minutes, then add the paprika and continue to cook for 5 minutes stirring constantly.
  4. Turn the heat up to high and add the white wine. Let it simmer until reduced by 2/3 and then add the kale and finally the remaining butter.
  5. Place your cooked linguine in the pot of boiling water for 2-3 minutes or until hot and then add this to your sauce.
Page last reviewed on 19/04/2020

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