Lemon Pasta With Quorn And Broad Beans

• Pasta (whatever you consider a standard serving for yourself)
• Zest of one lemon
• Juice of one lemon
• Almond milk (100ml)
• Cornflower (half teaspoon)
• Broad beans (whatever you consider a standard serving for yourself)
• Honey
• Garlic (half a clove)
• Onion (quarter)
• Quorn chicken fillets (two)

1. Prepare by zesting the lemon and dicing the onion and garlic
2. Fry the onion and garlic in an oiled pan along with the Quorn
3. Add the lemon zest after a minute and put the pasta on at the same time
4. Leave the pasta to cook and tend to the Quorn fillets, adding a small amount of honey to sweeten as they fry. Add the broad beans to the pasta when 5 minutes of cooking time remains
5. OPTIONAL: slice the fillets into smaller pieces when they are cooked through
6. Add the almond milk into the pan with the Quorn, onion, zest and garlic, heating it through before juicing the lemon and adding it to the pan (at this point it is wise to taste for sweetness, adding more honey if necessary)
7. OPTIONAL: Combine the cornflower with a splash of water, mixing well and then add to the pan. This step is to thicken the sauce and can be avoided if you prefer
8. Drain the pasta and beans before combining them with the sauce and Quorn
9. Season to taste and enjoy

pasta, lemon, lemon, almond milk, cornflower, beans, honey, garlic, onion, chicken

Taken from www.yummly.com/recipe/Lemon-pasta-with-Quorn-and-broad-beans-1846085 (may not work)