Lemongrass Pasta with Quorn and Corn

This recipe was entirely my wife’s brainchild. We had a Quorn Meatless Vegetarian Turkey Roast languishing in our freezer, and she created a recipe based on equal parts creativity and availability. Quorn is ovo-lacto vegetarian, gluten free, and oat free, so we have become well acquainted with their products. I agreed to post her recipe here, partly because it was entirely worthy, but mostly because I hope she makes it again.

INGREDIENTS

• 1 Quorn Meatless Vegetarian Turkey Roast
• 1 pint grape tomatoes
• 2 ears of corn
• 9 ounces fresh red lentil fusilli or other pasta
• 1 stalk lemongrass
• 1 clove garlic
• juice and zest from 1 lime
• ¾ cup plain yogurt
• 2 tablespoons olive oil
• pinch salt

INSTRUCTIONS

1. Bake Quorn roast according to package directions. Prepare rest of dish while roast is baking.
2. Halve or quarter grape tomatoes and place face-up on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle lightly with salt. Roast at 350° for 15 minutes. [Note: The roast bakes at a higher temperature, so use a toaster oven for the tomatoes if you’ve got one. Otherwise, do the tomatoes first and set them aside until needed.]
3. Peel tough outer leaves from lemongrass stalk and chop tender parts of core into small pieces. Mash to bits with a mortar and pestle or pulverize in a food processor. Mince garlic, add to lemongrass, and mash/pulverize into a paste. Transfer to a bowl and combine with lime juice, zest, and remaining 1 tablespoon of olive oil. Add yogurt and stir well.
4. Bring 3 quarts of water to a boil. Cut raw corn kernels from cobs and add to boiling water. Cook for three minutes, add pasta, and continue cooking for 2-3 minutes or until pasta is desired doneness. [If using dried pasta, cook according to package directions, adding corn for last 6 minutes of cooking time.] Drain and return to pot.
5. Cut prepared roast into bite-sized cubes. Add roast, tomatoes, and yogurt sauce to pasta and corn. Combine gently, but thoroughly, reheating if necessary. Serve warm.

Makes 12 half-cup servings. 153 calories per serving.