Sit back and watch how the cheesy plant-based mince bolognese goodness, bakes up to golden perfection in the oven, while you whip up an easy tomato salad. Dinner done in a flash!
This recipe is under 650kcal per serving.
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.
1
Carrot
1 packet
Tomato Paste
1 packet
Cheddar Cheese
1 packet
Mixed Salad Leaves
2
Garlic
1 packet
Passata
200 g
Plant-Based Mince
1
Tomato
1 sachet
Vegetable Stock Pot
1
Fusilli
1 drizzle
olive oil
20 g
butter
1 tsp
brown sugar
1 drizzle
vinegar (balsamic or white wine) (pantry)
• 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. Finely chop garlic. Grate carrot.
• Preheat grill to medium-high.
• Heat a large frying pan over high heat with a drizzle of olive oil.
• Cook plant-based mince, breaking up with a spoon, until just browned, 3-4 minutes.
• Add garlic paste and tomato paste and cook until fragrant, 30 seconds.
• Reduce heat to medium-high. Add passata, 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 baking dish, stir to combine and season. Sprinkle the Cheddar cheese over pasta bake.
• Grill until cheese has melted, 5-8 minutes. Season with salt and pepper 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 plant-based bolognese pasta bake between plates. Serve with garden salad. Enjoy!