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Made with Quorn Roast Mini Fillets

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High in Protein

Low in Saturated Fat

Gluten Free

High in Fibre

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Ingredients

  • 138g Quorn Roast Mini Fillets
  • 170g chickpea penne pasta
  • 2 tbsp olive oil, divided
  • 60g small onion, diced
  • 12g cloves garlic, crushed
  • 248g cauliflower florets, cooked
  • 220ml reduced salt vegetable stock
  • 4 tsp nutritional yeast
  • 3/4 tsp pepper
  • 1/2 tsp salt
  • 260g packed torn kale leaves
  • 25g grated vegan Parmesan cheese
  • 2 tbsp finely chopped fresh parsley

Method

  1. Cook pasta according to the on-pack instructions, then drain and set aside.
  2. Meanwhile, heat 1 tbsp oil over a medium heat. Cook the onion and garlic for 8 to 10 minutes (or until translucent and very tender), transfer to a plate using a slotted spoon.
  3. In a blender, purée the cauliflower, stock, onion mixture, nutritional yeast, pepper and salt until smooth then set aside.
  4. Add the remaining oil to the pan. Slice and cook the Quorn Roast Mini Fillets for 3 to 5 minutes or until slightly browned. Stir in the kale and cook for a further 1 to 2 minutes (or until slightly wilted). Stir in the cauliflower sauce and bring to the boil.
  5. Stir in the pasta until well coated.
  6. Garnish with cheese and parsley to serve.

Chefs tip

Substitute spinach or your favourite leafy green veggie for kale and try swapping the pasta for courgette noodles for a lighter dish.

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