Ratatouille And Quorn Pasta
How To Make Ratatouille and Quorn Pasta Recipe
Serves: 4
Nutritional Information
Nutrition | ||
---|---|---|
Typical values as prepared | Per 100g | Per Portion |
Energy kJ | 339 | 1,352 |
Energy kcal | 81 | 323 |
Fat | 1.4g | 5.7g |
- of which saturates | 0.6g | 2.4g |
- monosaturates | 0.3g | 1.3g |
- polyunsaturates | 0.5g | 2g |
Carbohydrates | 12.1g | 48.2g |
- of which sugars | 2.7g | 10.9g |
Fibre | 1g | 4.2g |
Protein | 5.1g | 20.1g |
Salt | 0.1g | 0.4g |
Allergens
Egg
Milk
Cereals Containing Gluten
Sulphites / Sulphur Dioxide
Ingredients
- 400g Cooking Canned Tomatoes
- 250g Quorn mince
- 200g Aubergine
- 200g Pasta Shells
- 175g Courgettes
- 1ea Raw Red Pepper
- 100g Ricotta Cheese
- 100g Red Onions
- 15ml Red Wine Vinegar
- 2ml Sunflower Oil
- 1g Dried Oregano
- 1g Fresh Basil
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.