Trofie with tenders and roasted vegetables

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

30 minutes

Cooking Time

20 minutes

Step by step recipe

Step 1

Cook the Trofie pasta al dente in plenty of salted water (according to the cooking time indicated on the package).

Step 2

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.

Step 3

In the same skillet, brown the red pepper and eggplant. The vegetables should remain crunchy. Put it on the side.

Step 4

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.

Step 5

Add the Provence herbs, the cherry tomatoes cut in half, and the pitted olives, continue cooking.

Step 6

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.

Step 7

Serve with a little parmesan, basil and a drizzle of olive oil.

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