Vegan and Vegetarian Recipes

Quorn Meatless Alfredo with Kale and Chickpea Pasta

Made with cauliflower Alfredo sauce, this dairy-free pasta is light and creamy.

Serves 2

25 mins


710 cals
(Per serving)

Gluten free

Made with Quorn Meatless Strips

Excellent source of protein


  • 1 pkg (7.1 oz) Refrigerated Quorn Meatless Strips
  • 6 oz chickpea penne pasta
  • 2 tbsp olive oil, divided
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 cups cauliflower florets, cooked
  • 1 cup sodium-reduced vegetable broth
  • 4 tsp nutritional yeast
  • 3/4 tsp pepper
  • 1/2 tsp salt
  • 2 cups packed torn kale leaves
  • 1/4 cup grated vegan Parmesan cheese
  • 2 tbsp finely chopped fresh parsley



  1. Cook pasta according to package directions; drain.
  2. Meanwhile, heat 1 tbsp oil in skillet set over medium heat. Cook onion and garlic for 8 to 10 minutes or until translucent and very tender; transfer to plate using slotted spoon. Reserve skillet.
  3. In blender, purée cauliflower, broth, onion mixture, nutritional yeast, pepper and salt until smooth; set aside.
  4. Add remaining oil to skillet. Cook chilled Quorn Meatless Strips for 3 to 5 minutes or until slightly browned. Stir in kale; cook for 1 to 2 minutes or until slightly wilted. Stir in cauliflower sauce; bring to boil. Stir in pasta until well coated.
  5. Sprinkle cheese and parsley over pasta.


• Substitute spinach or your favorite leafy green veggie for kale if desired.
• Substitute zucchini noodles for chickpea pasta if desired.

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