NUTRITION

SERVINGS

INGREDIENTS

9 oz Quorn pieces

2 oz Chickpea pasta

1 medium Carrot

0.5 cup Cherry tomatoes

0.5 medium Red onion

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel the carrot and slice it into thin rounds, halve the cherry tomatoes, and cut the red onion into one-inch chunks.

• 3

  Place the Quorn pieces, carrot rounds, halved tomatoes, and onion chunks onto the prepared baking sheet in a single layer.

• 4

  Drizzle the mixture with extra virgin olive oil and sprinkle with sea salt, black pepper, and dried oregano, tossing well to ensure everything is evenly coated.

• 5

  Roast in the oven for 20 to 25 minutes, tossing halfway through, until the vegetables are tender and the Quorn is slightly golden and caramelized.

• 6

  While the vegetables roast, bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 7

  Reserve two tablespoons of the pasta cooking water, then drain the pasta and return it to the pot.

• 8

  Add the roasted Quorn and vegetable mixture to the pot along with the minced garlic and reserved pasta water.

• 9

  Toss everything together over low heat for one minute to allow the flavors to meld and the garlic to become fragrant.

• 10

  Garnish the dish with freshly chopped parsley and serve immediately while hot.