Cook the Trofie pasta al dente in plenty of salted water (according to the cooking time indicated on the package).
Trofies, grilled vegetables, and delicious plant-based ACCRO chunks… That’s all you need to make this gourmet recipe.
Simple and easy to make, you are going to enjoy it!
Suitable for flexitarians/vegetarians.
Ingredients for 2
- 160g ACCRO plant-based chunks
- 120g Trofie pasta
- 1 zucchini
- ½ red bell pepper
- ½ eggplant
- 1 clove of garlic
- 1 tsp Provencal herbs
- 8 cherry tomatoes
- 6 pitted black olives
- 40g parmesan
- 1 sprig of basil
- vegetables soup
- olive oil
- salt, pepper
Food Preparation Time
Step by step recipe
In a frying pan, heat a little olive oil with a clove of crushed garlic, then brown the zucchini for 3 to 4 minutes. Add salt and pepper. Put it on the side.
In the same skillet, brown the red pepper and eggplant. The vegetables should remain crunchy. Put it on the side.
Still in the same pan, heat a little olive oil over high heat, add the ACCRO chunks then sear them, stirring regularly for 3½ minutes.
Add the Provence herbs, the cherry tomatoes cut in half, and the pitted olives, continue cooking.
Add a little vegetable broth to the pan, then the vegetables and finish with the Trofie pasta. Mix everything. Add a little vegetable broth if necessary.
Serve with a little parmesan, basil and a drizzle of olive oil.