Creamy Quorn Sausage and Broccoli Pasta

Ingredients

• 1 Onion
• 4 Clove Garlic
• 250 g Tenderstem Broccoli
• 270 g Quorn Brilliant Banger
• 300 g Silken Tofu
• 15 g Thyme
• 125 ml White Wine
• 200 ml Vegetable Stock
• 1 tbsp Miso
• 400 g Pappardelle
• 15 g Parsley
• 1 Lemon
• Salt
• Black Pepper
• Olive Oil

Instructions

1. 1

   Finely slice your onion. Finely chop your garlic. Chop the tough ends off your broccoli, then chop in half.

2. 2

   Bring a large pan of salted water to a boil.

3. 3

   Heat a sauté pan over a medium heat, then add a glug of olive oil. Add your onion and gently fry for 10 mins until just softened.

4. 4

   Crumble your Quorn Brilliant Bangers into the pan, and fry for another 10 mins until they have crispy, caramelised edges and the onions are starting to darken too.

5. 5

   Add your silken tofu to a blender, then blitz to a smooth liquid.

6. 6

   Pick your thyme leaves into the pan, then add your chopped garlic. Cook for another 2 mins.

7. 7

   Pour in your wine and let it evaporate. Pour in your silken tofu and vegetable stock, then bring to a simmer. Cook gently for 10 mins.

8. 8

   Add your pappardelle to your salted water pan, and cook for 5 mins.

9. 9

   Once your 5 mins are up, add your broccoli and cook for 3 more mins. Finely chop your parsley.

10. 10

    Add the miso paste and a mugful of pasta water to your sauce, then drain your pasta and broccoli. Tip this into the pan, along with your chopped parsley. Zest in your lemon and add a good twist of black pepper, then give it a good mix.

11. 11

    Season to taste with salt and pepper.

12. 12

    Tong your pasta onto plates, then top with olive oil and black pepper. Serve and enjoy.