Super Green Quorn Pieces Pesto Pasta by Catherine Rabess RD

Recipe by Specialist Dietitian and Clinical Lead, Catherine Rabess (BSc Hons RD)

Cooks in 30 Min
Serves 4
Source of fibre


  • 350g Quorn Pieces
  • 300g brown or wholewheat rice pasta
  • Generous handful of kale
  • 1 courgette, sliced into rounds
  • For the pesto:
  • Large handful basil
  • Large handful kale
  • 50g pine nuts
  • 50g grated parmesan
  • 2 garlic cloves
  • Juice 1/2 lemon
  • 3 tbsp extra virgin olive oil
  • Splash of water
  • Pinch nutmeg


  1. Blend all the pesto ingredients to a smooth consistency using a blender or food processer. Ensure all incorporated. Season with salt and pepper to taste.
  2. Boil the pasta as per instructions, cook al dente. Drain and keep approx. 50ml pasta water in the pan.
  3. Put the pan on a medium to low heat, stir in pesto, add Quorn Pieces, and cook as per instructions on the back of pack.
  4. In the last 5 minutes of cooking stir in a generous handful of kale (or spinach if you prefer, fresh or frozen!).
  5. Place courgettes under a grill or cook on a griddle pan on high for 3 minutes, flip and continue cooking for another 2 to 3 minutes on the other side. Once tender remove from heat and serve with pasta. Ta da! Enjoy!

Recipe by Specialist Dietitian and Clinical Lead, Catherine Rabess (BSc Hons RD)

Nutritional information

Based on a single 287g portion size

Energy 1704kJ
Energy 407kcal
Fat 25g
of which saturates 5.3g
Carbohydrate 23g
of which sugars 2.4g
Protein 25g

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