Double Plant-Based ‘Beef’ & Spinach Orecchiette
with Pine Nut Pangrattato & Semi-Dried Tomato Salad
- Wheat
- Gluten
- Soy
- Pine nut
- Gluten
- Soy
- May contain traces of allergens
- Wheat
- Sulphites
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pistachio
- Sesame
- Walnut
The orecchiette (meaning 'little ears' in Italian) is the perfect pasta shape for cradling the saucy plant-based beef. With a semi-dried tomato salad to cut through the richness, what more could you want?
Ingredients
½ packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy.)
1
Brown Onion
1
Cucumber
2
Garlic
1 packet
Mixed Salad Leaves
1 packet
Orecchiette
(Contains: Wheat, Gluten May be present: Soy.)
1 packet
Passata
400 g
Plant-Based Mince
(Contains: Soy May be present: Wheat, Gluten.)
1 packet
Semi-Dried Tomatoes
(May be present: Wheat, Gluten, Sulphites.)
1 sachet
Tomato & Herb Seasoning
1 packet
Pine Nuts
(Contains: Pine nut May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pistachio, Sesame, Soy, Walnut.)
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
olive oil
20 g
plant-based butter
1 drizzle
white wine vinegar
Utensils
Cooking Steps
- Bring a large saucepan of salted water to the boil.
- Cook orecchiette in the boiling water until ‘al dente’, 11 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain pasta and return to pan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
- Meanwhile, finely chop garlic and brown onion.
- Roughly chop semi-dried tomatoes.
- Thinly slice cucumber into half-moons.
- Roughly chop pine nuts.
- In a large frying pan, heat a good drizzle of olive oil over medium-high heat. Cook panko breadcrumbs and pine nuts (see ingredients), stirring, until golden brown, 2-3 minutes. Add half the garlic and cook until fragrant, 1 minute. Transfer to a bowl and season to taste.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook the leftover garlic until fragrant, 1-2 minutes. Add onion, stirring, until slightly softened, 2-3 minutes.
- Add plant-based mince, breaking up with a spoon, until browned, 3-4 minutes.
- Stir through passata, reserved pasta water and tomato & herb seasoning. Reduce heat to medium and simmer until slightly thickened, 2-3 minutes.
- Stir through the plant-based butter and baby spinach leaves until wilted, 1 minute. Add cooked orecchiette to pan and toss to coat. Season to taste.
- Meanwhile, combine a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste, then add mixed salad leaves, semi-dried tomatoes and cucumber. Toss to coat.
- Divide plant-based ‘beef’ orecchiette between bowls. Top with garlic and pine nut pangrattato.
- Serve with semi-dried tomato salad. Enjoy!
