Sunday, December 18, 2011
Quinoa Pasta with Quorn, Brussels Sprouts and Carrots
Tonight, I decided to play with Ancient Harvest's Quinoa Shells. The shells are actually a blend of quinoa and corn. They're a little brighter yellow than your average pasta, but otherwise, the texture doesn't differ greatly, especially in a sauce. I bet they'd be good in a soup, so I may try and make minestrone with the rest of the box.
For tonight's meal, I started with a sauce. It was a shallot, soy-free Earth Balance and garlic base, which I deglazed with vegetable broth. I then added the Quorn grounds. Quorn does contain a trace amount of egg, so it's not suitable for those following a strict vegan diet. So, if you prefer to make this dish purely vegan, but don't have a soy allergy like yours truly, any textured vegetable protein (TVP), such as Smart Ground, would be a good substitute.
I then added in some brussels sprouts I roasted yesterday, along with red pepper flakes, salt and pepper. When I mixed the pasta in, I decided it needed a pop of color, so I added some shredded carrot to the pan.
I think I undercooked the pasta shells a bit, but I liked the contrast of the meatiness of the quorn with the carrots & brussels sprouts. It also had a nice kick due to the healthy shakes of red pepper flakes I put in.