How To Make Ratatouille and Quorn Pasta Recipe

Serves: 4

Nutritional Information

Nutrition
Typical values as preparedPer 100gPer Portion
Energy kJ3391,352
Energy kcal81323
Fat1.4g5.7g
  - of which saturates0.6g2.4g
  - monosaturates0.3g1.3g
  - polyunsaturates0.5g2g
Carbohydrates12.1g48.2g
  - of which sugars2.7g10.9g
Fibre1g4.2g
Protein5.1g20.1g
Salt0.1g0.4g

Allergens

Egg
Milk
Cereals Containing Gluten
Sulphites / Sulphur Dioxide

Ingredients

  • 2ml Sunflower Oil
  • 100g Red Onions
  • 1ea Raw Red Pepper
  • 400g Cooking Canned Tomatoes
  • 15ml Red Wine Vinegar
  • 100g Ricotta Cheese
  • 1g Fresh Basil
  • 200g Pasta Shells
  • 1g Dried Oregano
  • 250g Quorn mince
  • 200g Aubergine
  • 175g Courgettes

Cooking Instructions

1. 1. Put a large non-stick frying pan over a high heat and spray with a little oil. Add the chopped aubergine, onion, pepper and courgetter and cook for 5 min. 2. Add the Quorn mice to the pan and cook for a further 3-4 min. Add the tomatoes, oregano and red wine vinegar and bring to the boil, then reduce the heat, cover and simmer for 20 min or until cooked. 3. Meanwhile, cook the fusilli according to the pack instructions. Drain, then stir into the mixture to combine. Divide among bowls, then top with the ricotta and basil.
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