Quorn pesto and mozzarella cutlets with spaghetti

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).

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

The rest was:

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

Cooking timeline:

• 3:30 Preheat oven
• 3:38 Heat pasta water
• 3:40 Veggie cutlet to oven
• 3:48 Start spaghetti 1.3 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.

2025-10-16

I made it again and it was good!

2026-01-29

Reversed timeline using a 30 minute countdown timer:

• 25:00 Preheat Smart Oven to 425°F, 20 minutes
• 22:00 Heat pasta water
• 20:00 Veggie cutlet to oven on a sheet pan with parchment paper (or foil)
• 12:00 Start spaghetti 1.3 oz. (10 minutes to al dente)
• 7:00 Heat marinara 4.5 oz
• 2:00 Pasta done, mix with marinara then plate. Reserve a little marinara for the cutlet
• 0:00 Veggie chicken out of oven. Plate and add a little marinara on top.
• Grate Parmesan cheese on the pasta and cutlet.