Creamy Plant-Based Mince & Zucchini Carbonara
with Pear & Spinach Salad
Rules were made to be broken, right? So, we've gone ahead and added cream to our carbonara for a creamier take on the classic dish. Twirl in ‘al dente’ spaghetti and sprinkle with some cheese and you’ll have yourself a hearty pasta dish that’s worth staying in for.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½
brown onion
½
pear
1
zucchini
2 clove
garlic
1 packet
spaghetti
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
Parmesan cheese
(Contains: Milk;)
1 packet
light cooking cream
(Contains: Milk;)
1 packet
chicken stock
1 packet
plant-based mince
(Contains: Gluten, Wheat, Soy; May be present: Gluten, Wheat.)
1 packet
baby spinach leaves
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
1 tsp
vinegar (balsamic or white wine)
1 tsp
honey
Utensils
Cooking Steps
• Bring a large saucepan of salted water to the boil. • Thinly slice brown onion (see ingredients). Thinly slice pear (see ingredients) into wedges. • Grate zucchini. Finely chop garlic.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• Cook spaghetti in the boiling water, stirring regularly, until 'al dente', 9 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While the pasta is cooking, crack the egg into a medium bowl, then whisk with a fork. • To the bowl with the egg, add grated Parmesan cheese (reserve some for garnish!), light cooking cream, chicken stock pot and a generous pinch of pepper. Mix well. Set aside. • In a medium bowl, combine the vinegar, the honey and a drizzle of olive oil. Set aside.
Little cooks: Take charge by combining the ingredients for the sauce and the dressing!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add zucchini and cook until tender, 2-3 minutes. • Add a drizzle more olive oil if needed, then add garlic and cook until fragrant, 1 minute.
• To the pan with veggie mince, add cooked spaghetti, tossing to coat. Stir in half the baby spinach leaves, until wilted. • Remove pan from heat (to ensure the eggs don't scramble!). Add carbonara sauce and the reserved pasta water. Mix well to combine. • Season with salt and pepper to taste. Set aside.
TIP: If the sauce looks too thick, add a splash more pasta water until the sauce is creamy and silky.
• To the bowl with the dressing, add the pear and remaining spinach, tossing to coat. • Divide creamy plant-based mince carbonara between bowls. Sprinkle with reserved Parmesan. • Serve with pear and spinach salad. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the reserved Parmesan!
