NUTRITION

SERVINGS

INGREDIENTS

8 oz Quorn Meatless Pieces

0.75 oz Chickpea Penne

0.5 cup Carrots

0.5 cup Red Onion

0.5 cup Cherry Tomatoes

0.25 tbsp Extra Virgin Olive Oil

2 tbsp Nutritional Yeast

0.5 oz Parmesan Cheese

1 clove Garlic

0.25 tsp Sea Salt

0.25 tsp Black Pepper

1 tsp Dried Oregano

1 tbsp Fresh Parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Slice the carrots into thin rounds and cut the red onion into 1-inch wedges.

• 3

  Place the Quorn pieces, carrots, onion, and cherry tomatoes onto the prepared baking sheet.

• 4

  Drizzle with olive oil and season with sea salt, black pepper, and dried oregano, tossing well to ensure every piece is coated.

• 5

  Roast for 20 to 25 minutes, or until the vegetables are tender and the Quorn pieces are lightly browned and caramelized.

• 6

  While the vegetables roast, cook the chickpea penne in a pot of boiling salted water according to the package instructions, then drain and reserve 2 tablespoons of the pasta water.

• 7

  In a large mixing bowl, combine the roasted Quorn and vegetable mixture with the cooked pasta and minced garlic.

• 8

  Sprinkle in the nutritional yeast and parmesan cheese, adding the reserved pasta water to help create a light, savory sauce.

• 9

  Toss everything together until well combined, garnish with freshly chopped parsley, and serve immediately.