Quorn pesto and mozzarella cutlets with spaghetti

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This was really good! I used one Quorn pesto and mozzarella cutlet, baked in the oven following the package directions (20 minutes at 425°F).

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After baking. A little oozed out, so the foil was a good plan.

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The rest was:

125 grams marina (4.5 oz, about 1/2 cup)
1.2 oz. spaghetti


3:30 Preheat oven
3:38 Heat pasta water
3:40 Veggie cutlet to oven
3:48 Start spaghetti 1.5 oz. (10 minutes to al dente)
3:53 Heat marinara 125 grams
3:58 Pasta done, mix with marinara then plate.
4:00 Veggie chicken out of oven. Plate and add a little marinara on top.


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This page contains a single entry by Rick Kasguma published on January 31, 2020 4:41 PM.

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