Red Pepper and Quorn™ Pasta Bake

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Prep. Time 20 Minutes :: Cooking Time 55 mins :: Serves 4

 

Ingredients

 

125g (4oz) onion

2 red peppers, about 250g (9oz) total weight

1 red chilli

30ml (2 tbsp) olive oil

2 garlic cloves

350g Quorn™ mince

15ml (1 level tbsp) dried oregano

5ml (1 level tsp) each ground cumin and coriander

150ml (5fl oz) dry white wine

450ml (15fl oz) Passata sauce

30ml (2 level tbsp) chopped fresh parsley

salt and pepper

125g (4oz) dried pasta, eg: penne

25g (1oz) butter

25g (1oz) plain flour

250ml (8fl oz) milk

1 size 2 egg, beaten

50g (2oz) Cheddar cheese, grated

 

Cooking Instructions

1. Chop the onion, deseed and dice the peppers, finely chop the

chilli. Heat the oil in a large saucepan and fry the onion, crushed

garlic, red pepper and chilli for about 10min. Add the Quorn™ mince,

oregano and spices and continue to cook for a further 5min.

 

2. Add the wine to the pan and boil rapidly for 3min. Add the

Passata, parsley and seasoning and return to the boil. Simmer gently

for about 10min, stirring occasionally.

 

3. Meanwhile cook the pasta in a large pan of lightly salted, boiling

water until just tender, drain well, stir into the Quorn™ mixture.

Spoon into a 2.3 litre (4 pint) deep, ovenproof dish.

 

4. Place the butter, flour and milk in a saucepan and whisk

constantly until the mixture boils and thickens. Remove from the heat

and beat in the egg and cheese. Pour over the Quorn™ mixture and cook

at 190?C (375?F) mark 5 for 35min until the topping is set and golden.