Ingredients Jump to Instructions ↓

  1. Ingredients :

  2. 200g Quorn chicken style chunks

  3. 3 tsp Chopped cashews (unsalted)

  4. 150g Twirl Fusilli pasta

  5. 1 Sweet green pepper

  6. 2 Medium Carrots (chopped)

  7. 1 Cup of frozen loose sweet corn

  8. 1 Cup of frozen green peas

  9. 1 Cup of butternut squash chunks

  10. 1 Cup of white wine

  11. 2 tsp chopped fresh coriander

  12. 2 tsp Soy sauce

  13. 1 tsp Worcester sauce

  14. 5 tsp olive oil

  15. 2 Tomatoes

  16. 1 tsp paprika powder

  17. 1 tsp Peri Peri sauce or chili sauce

  18. 1 Garlic clove

  19. 1 Shallot onion

  20. Salt and pepper to taste

  21. 2 minutes. Drain and drizzle with

  22. 3 tsp olive oil.

  23. Finely chop onion, garlic and tomatoes. Add to pre-heated large pan with 2 tsp olive oil.

  24. Stir gently for 30 seconds on high heat and add Soy sauce, white wine, Worcester sauce, Peri Peri sauce and paprika.

  25. Add chopped green pepper, finely chopped carrots, finely chopped butternut squash, cashews and Quorn chunks.

  26. 5 minutes. Do not allow to dry to much, add

  27. 1 cup of hot water if

  28. necessary.

  29. Season to taste.

  30. Add peas, sweet corn, chopped coriander and pasta to infuse into the sauce and stir gently for 2 minutes.

Instructions Jump to Ingredients ↑

  1. I love creating new recipes.

  2. Flavour combinations come to my mind, together with ingredients instock which has a great influence on my recipes.

  3. A while ago, I used to go to the supermarket every week. On aSaturday off I went to Tescos, get a full trolley full of food.

  4. Now my weekly shop consists of going to the market for fresh fruit andvegetables, spending a lot less money.

  5. My Tescos run is now every fortnight. With a bit of planning andcreativity, I can always find ingredients for a recipe.


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