Butternut Squash Pasta with Lemon Quorn Fillets

While this might be the most complicated recipe so far, don't worry, it's still really simple. Believe me, otherwise it wouldn't qualify for this blog.

This dish is perfect for a grey autumn afternoon, not just because of its colour but the flavours come together very nicely.

Of course you could make just the pasta or the quorn on its own, or add other components. Don't be afraid of experimenting.

Butternut squash pasta with lemon quorn fillets and vegetables

Prep time: 5-10 min
Cooking time: 20 min
Serves 2

For the pasta
1 butternut squash
100g wholegrain spaghetti
20g butter
1 dl finely grated parmesan
Salt and black pepper

For the quorn
2 quorn fillets
1 dl frozen peas
4 large spears of asparagus
1/2 leek
1/3 chilli
1/2 lemon
1 tbsp olive oil
Salt

Heat the oven to 200 C.
Bring about 1/2 liter of water to the boil.
Peel the butternut squash, cut it in half and rinse the seeds, then cut it into smaller pieces.
Place the butternut squash in the boiling water, lower the heat and leave under a lid for about 20 min, until it's mashable.
Cut a 50 cm long piece of kitchen foil and place the quorn fillets on the foil.
Chop the leek and chilli and place it, together with the asparagus, on top of the quorn.
Pour the olive oil, salt and juice of the lemon over everything and fold a packet of the foil and put it in the oven for 15-20 min.
Make the spaghetti.
Pour out the water and mash the butternut squash. Add butter, parmesan, and salt and black pepper, and stir.
When the pasta is ready, mix it with the mash. Stir thoroughly.
Serve with the quorn and vegetables on top.

Served with rocket salad