Name: Quorn Gluten Free Pasta Alfredo with Kale
Prep time: 01T
Cook time: 01T
Total time: 01T
Yield: 2
Cuisine: Italian
Ingredients: 138g Quorn Roast Mini Fillets; [https://www.quorn.ie/products/quorn-roast-mini-fillets]; [https://www.quorn.co.uk/products/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

Made with Quorn Roast Mini Fillets

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High in Protein

High in Fibre

Low in Saturated Fat

Gluten Free

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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

Cook pasta according to the on-pack instructions, then drain and set aside.
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.
In a blender, purée the cauliflower, stock, onion mixture, nutritional yeast, pepper and salt until smooth then set aside.
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.
Stir in the pasta until well coated.
Garnish with cheese and parsley to serve.