Friday 16 August 2013

Foodie Friday - Creamy Sweet Chilli And Quorn Pasta

A little while ago now I showed gave you my recipe for Creamy Mushroom And Basil Pasta. As I said the post this is probably one of the easiest ever recipes that you could make, and it is, but its also one of the most adaptable. Here is a super simple vegetarian recipe that draws from the same ingredients and principles but which uses another of my store cupboard staple Sweet Chilli Dipping Sauce.

Cream Sweet Chilli And Quorn Pasta

1 tbsp Oil
200g Quorn Pieces Defrosted If Frozen
1 Clove Garlic
Pickled Jalapenos Or Chilli Flakes or Small Finely Chopped Red Chilli optional
200g Mushrooms
250g Pasta
1 tbsp Butter
200g Cream Cheese
3 tbsp Sweet Chilli Dipping Sauce

1. Heat the oil in a large frying or saute pan 

Add the Quorn pieces to the pan and cook gently for a few minutes.

2.  Finely chop the garlic and chillis or jalapenos if using 

Then add to the pan

Cook for a few minutes till they've started to soften and the Quorn pieces are just starting to colour

3. In the meantime roughly chop your mushrooms

Then add those to the pan

Pop in the butter

And then put a lid on - if you haven't got one don't worry it just quickens the cooking process.

Then put your pasta on to cook - I'm using gluten free spirals here but you can use whatever shape your like.

4. After about 5 minutes or so your mushroom should have softened and coloured a little bit 

Then add your cream cheese - I'm using supermarket budget but you can use whatever you want, even low fat will work but the sauce won't be quite as thick

and your sweet chilli sauce 

and mix well - cook over a gentle heat for a few minutes till the sauce thickens slightly 

5. When your pasta is done drain it well (that's a bit of stray mushroom in the pasta by the way ;)

and then return it to the pan you cooked it in

Then add the thickened, mushroom mixture 

and mix well till all the pasta is coated in mushroom loveliness 

and serve :) you can serve it as it is or with salad or garlic bread 

Like the majority of things that I cook I love how easy and straightforward this is to make. The quantities I've provided here served two hungry people aka me and Mummy Lou very well with no accompaniments. If you wanted to serve more people just use more ingredients simples :) Obviously you don't need to use the Quorn pieces if you don't want to, it would work equally well with say some more mushrooms, or even some chicken or ham. I think what really makes this dish though is the sweet chilli dipping sauce - I am addicted to it as you can probably tell by the size of the bottle I have. You can buy little bottles in the supermarket often under the Blue Dragon label but we buy our huge bottles either at our local Family Bargains store or at a local oriental supermarket, it works out at much better value when you compare it to buying the smaller bottles. I have to say I use it in everything from pasta dishes to chilli and as a dip with chips or wedges, and it  also works amazingly well in a cheese sandwich :) I love the stuff, it's spicy but at the same time quite sweet and sticky. Are you a fan of sweet chilli dipping sauce ? let me know in the comments xx 

1 comment:

  1. AHH I love sweet chilli dip! It is so damn good in pasta, I need to try this recipe ASAP. xxxx


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