HelloHero: Plant-Based Mince Bolognese Pasta Bake
with Garden Salad
Sit back and watch how the cheesy meaty bolognese goodness, bakes up to golden perfection in the oven, while you whip up an easy garden salad. Dinner done in a flash!
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
Wholemeal Fusilli
1 packet
Cheddar Cheese
1 packet
Diced Tomatoes with Garlic & Onion
1 packet
Mixed Salad Leaves
1 sachet
Vegetable Stock Powder
200 g
Plant-Based Mince
1
Carrot
1
Tomato
2
Garlic
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1 tsp
brown sugar
1 drizzle
vinegar (balsamic or white wine) (pantry)
Cooking Steps
• Boil kettle. Fill a large saucepan of salted boiling water.
• Cook fusilli in boiling water until ‘al dente’, 12 minutes.
• Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people) then drain and return to pan.
• Meanwhile, roughly chop tomato. Grate carrot. Preheat grill to medium-high.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes.
• Add garlic paste, and cook, until fragrant, 30 seconds.
• Reduce heat to medium-high. Add diced tomatoes, reserved pasta water, vegetable stock powder, the butter and brown sugar to frying pan. Cook, stirring, 2-3 minutes.
• Transfer cooked pasta and sauce to a medium baking dish, stir to combine and season. Sprinkle the Cheddar cheese over pasta bake.
• Grill until cheese had melted, 5-8 minutes. Season to taste.
• Meanwhile, in a medium bowl, combine mixed salad leaves, tomato, carrot and a drizzle of vinegar and olive oil. Season to taste.
• Divide cheesy plant-based mince bolognese pasta bake between plates. Serve with garden salad. Enjoy!
