Quorn Gluten Free Pasta Alfredo with Kale
Made with cauliflower Alfredo sauce, this dairy-free and gluten-free pasta is light, creamy and super easy to rustle up!
Ingredients
- 140g Quorn Roasted Sliced 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
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