Plant-Based Bacon & Tomato-Chilli Orecchiette
with Basil Pesto & Cucumber Salad
Bite-sized orecchiette pasta combines with tasty bacon and diced veggies to create a meal that feels a little bit fancy. Add the chilli for some heat, a fresh side-salad and dinner is complete (until dessert, that is!).
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
1 packet
Mixed Salad Leaves
1 packet
Orecchiette
(Contains: Wheat, Gluten; May be present: Soy.)
1 packet
Snacking Tomatoes
Plant-Based Bacon Bits
(Contains: Gluten, Soy;)
1 sachet
Chilli Flakes
1 packet
Tomato Sugo
(May be present: Gluten, Wheat.)
1 packet
Soffritto Mix
1 sachet
Garlic & Herb Seasoning
1 packet
Plant-Based Basil Pesto
(Contains: Almond; May be present: Cashew, Eggs, Macadamia, Milk, Walnut.)
1
Cucumber
Cooking Steps
• Boil the kettle. Fill a medium saucepan with boiling water over high heat, then add a pinch of salt. • Cook orecchiette in boiling water until ‘al dente’, 8 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cups for 4 people). Drain orecchiette, then return to saucepan.
• Meanwhile, thinly slice cucumber into rounds. Halve snacking tomatoes (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based bacon bits, until starting to brown, 3-4 minutes. Transfer to a bowl and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook soffritto mix, stirring occasionally, until golden and softened, 4-5 minutes. • Add garlic & herb seasoning and a pinch of chilli flakes (if using), and cook until fragrant, 1 minute. • Stir in tomato sugo, the plant-based butter, brown sugar and reserved pasta water, and simmer, until slightly reduced, 1-2 minutes. • Add cooked orecchiette and bacon, tossing, until combined, 1 minute. Season to taste.
• Meanwhile, in a medium bowl, combine cucumber, snacking tomatoes, mixed salad leaves, a drizzle of balsamic vinegar and olive oil. Season. • Divide plant-based bacon and tomato-chilli orecchiette between bowls. • ºTop with plant-based basil pesto and a pinch of chilli flakes (if using). • Serve with cucumber salad. Enjoy!
