This dish works perfectly as a cold pasta salad to take along on picnics or can be served hot as a quick and elegant weekday dinner. This method of breading makes the Quorn incredibly tasty and juicy, and is also a great method for chicken fillets. Some people find Quorn to be bland on its own, but in this combination it becomes the perfect flavoring agent. I hope you enjoy it!
Serves 3 to 4
200 g Västerbottensost cheese
300 g Quorn fillets
100 ml flour
300 g pasta
350 g good quality cherry tomatoes
½ a red onion
50 ml fresh parsley leaves, chopped
100 g fresh spinach leaves
1 garlic clove
½ a lemon
3 Tbsp. olive oil
extra olive oil for frying
salt and black pepper
Start by boiling water and cooking the pasta. It should preferably cool down a little, so it’s not a problem if it is ready before the Quorn. Grate the Västerbottensost cheese and prepare three plates: one with grated cheese, one with beaten egg, and one with flour. Bread the Quorn fillets by first dipping them in the egg, then the flour, the egg again, and then lastly the cheese. Add some salt and pepper. Fry the Quorn fillets on medium heat in a frying pan with a generous amount of olive oil until golden brown on both sides.
While the Quorn fillets are frying, finely chop the red onion, garlic, parsley and spinach. Rinse and halve the tomatoes and add them to the rest. Squeeze over the juice from the lemon and mix everything with olive oil, salt and pepper. When the pasta is done, pour out the water and mix the pasta into the salad. Season with salt, pepper and, if you wish, a little more lemon juice. Finish by cutting the Quorn fillets lengthwise into fours and place them on top of the salad. Done!
This recipe was created, photographed and styled by Gustav Johansson, who runs the food blog “Jävligt Gott”.