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Creamy Plant-Based Mince & Basil Pesto Pasta
Creamy Plant-Based Mince & Basil Pesto Pasta

Creamy Plant-Based Mince & Basil Pesto Pasta

with Apple Salad & Parmesan

The only way to improve the age-old family favourite, pesto pasta, is to add some crispy plant-based mince and sharp Parmesan. With oh-so-many textures and well-loved flavours, this dish is sure to please the whole table!

Tags:
Kid Friendly
Veggie
Allergens:
Milk
Wheat
Gluten
Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

Apple

3

Garlic

1

Penne

1

Plant-Based Mince

1

Light Cooking Cream

1

Garlic & Herb Seasoning

1

Basil Pesto

1

Mixed Salad Leaves

1

Parmesan Cheese

1

Leek

Not included in your delivery

olive oil

butter

Nutritional Values

Energy (kJ)4359 kJ
Calories1042 kcal
Fat55.3 g
of which saturates26.6 g
Carbohydrate89.5 g
of which sugars16.2 g
Dietary Fibre17.2 g
Protein42.2 g
Sodium1526 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Bring a medium saucepan of salted water to the boil. • Slice apple into wedges. Finely chop garlic. Thinly slice leek.

2

• Cook penne in the boiling water until 'al dente', 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return pasta to the saucepan. Drizzle with a little olive oil to prevent sticking and cover to keep warm.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook leek and diced bacon, breaking it up with a spoon, until golden, 4-5 minutes. • Add garlic and the butter and cook until fragrant, 1-2 minutes. • Stir in light cooking cream, garlic & herb seasoning and reserved pasta water. Season with pepper and cook until slightly reduced, 2-3 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add garlic and the butter and cook until fragrant, 1-2 minutes. • Stir in light cooking cream, garlic & herb seasoning and reserved pasta water. Season with pepper and cook until slightly reduced, 2-3 minutes.

4

• Remove pan from heat, then stir through basil pesto and cooked pasta. Season to taste and set aside.

5

• In a large bowl, combine the vinegar and a drizzle of olive oil. Season, then add mixed salad leaves and apple. Toss to coat.

Little cooks: Take the lead by tossing the salad!

6

• Divide creamy bacon and pesto pasta between bowls. • Sprinkle with shaved Parmesan cheese. • Serve with salad. Enjoy!

Little cooks: Kids can add the finishing touch by sprinkling the cheese on top. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide creamy plant-based mince and pesto pasta between bowls. • Sprinkle with shaved Parmesan cheese. • Serve with salad. Enjoy!

Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.

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