Herbed Acini de Pepe and Faux Turkey Pilaf (Quorn recipe)

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Herbed Acini di Pepe and Faux Turkey Pilaf (Quorn)

 

12 ounces acini di pepe pasta (little round balls or

use orzo)

1 cup frozen peas

2 teaspoons olive oil

1 red bell pepper, diced

1 green bell pepper, diced

1 red onion, coarsely chopped

1 teaspoon dried rosemary

1/2 teaspoon dried thyme

1 cup evaporated skimmed milk or unsweetened soy milk

2 tablespoons flour

1/4 teaspoon freshly ground black pepper

1/2 pound leftover Quorn roast, cut into slivers

1 cup halved cherry tomatoes

1/4 cup grated Parmesan cheese

 

In a large pot of boiling water, cook the acini until

just tender, adding the peas during the last 2 minutes

of cooking. Drain well.

Meanwhile, in a large skillet, heat the oil until hot

but not smoking over medium heat. Add the bell

peppers, onions, rosemary and thyme, and cook until

the onion is softened, about 6 minutes.

In a jar with a tight-fitting lid, combine the

evaporated milk, flour and black pepper, and shake

until smooth. Stir the flour mixture into the skillet.

Bring to a boil, reduce to a simmer, and cook,

stirring, until slightly thickened, about 2 minutes.

Add the acini, peas, Quorn and tomatoes to the

skillet, stirring to combine. Divide the pasta

mixture among 4 bowls, sprinkle with Parmesan cheese,

and serve. Serves 4