Quorn and mushroom tagliatelle recipe
information
Calories per serving 600.
ingredients
200 g (7 oz) fresh tagliatelle
2 teaspoons sunflower oil
2 shallots, sliced
275 g (9 1/2 oz) mushrooms, sliced
225 g (8 oz) Quorn pieces
2 tablespoons soy sauce
150 ml (5 fl oz) skimmed milk
150 g (5 1/2 oz) low fat soft cheese with garlic and herbs
salt and freshly ground black pepper
2 teaspoons sunflower oil
2 shallots, sliced
275 g (9 1/2 oz) mushrooms, sliced
225 g (8 oz) Quorn pieces
2 tablespoons soy sauce
150 ml (5 fl oz) skimmed milk
150 g (5 1/2 oz) low fat soft cheese with garlic and herbs
salt and freshly ground black pepper
method
1. Cook the tagliatelle in a large saucepan of lightly salted, boiling water for 2 - 3 minutes until tender, Drain well.
2. Meanwhile, heat the oil in a non stick frying pan and cook the shallots, mushrooms and Quorn for 5 minutes, until they are softened.
3. Add the soy sauce, milk and soft cheese. Heat gently, stirring, until the cheese and milk form a creamy sauce - do not overcook, or the mixture may curdle and begin to separate.
4. Mix in the drained pasta and divide between two warmed serving dishes.
5. Season with freshly ground black pepper
2. Meanwhile, heat the oil in a non stick frying pan and cook the shallots, mushrooms and Quorn for 5 minutes, until they are softened.
3. Add the soy sauce, milk and soft cheese. Heat gently, stirring, until the cheese and milk form a creamy sauce - do not overcook, or the mixture may curdle and begin to separate.
4. Mix in the drained pasta and divide between two warmed serving dishes.
5. Season with freshly ground black pepper
serving amount
serves 2.
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