Twirl Pasta

200g Quorn chicken style chunks

3 tsp Chopped cashews (unsalted)

150g Twirl Fusilli pasta

1 Sweet green pepper

2 Medium Carrots (chopped)

1 Cup of frozen loose sweet corn

1 Cup of frozen green peas

1 Cup of butternut squash chunks

1 Cup of white wine

2 tsp chopped fresh coriander

2 tsp Soy sauce

1 tsp Worcester sauce

5 tsp olive oil

2 Tomatoes

1 tsp paprika powder

1 tsp Peri Peri sauce or chili sauce

1 Garlic clove

1 Shallot onion

Salt and pepper to taste

2 minutes. Drain and drizzle with

3 tsp olive oil.

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

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

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

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

1 cup of hot water if

necessary.

Season to taste.

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