HelloHero: Plant-Based Mince Bolognese Pasta Bake

Name: HelloHero: Plant-Based Mince Bolognese Pasta Bake with Garden Salad
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 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 packet Wholemeal Fusilli; 1 drizzle olive oil; 20 g butter; 1 tsp brown sugar; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Garden Salad

Get up to $200 off!

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 apple salad. Dinner done in a flash!

We’ve replaced the fusilli in this recipe with wholemeal fusilli due to local ingredient availability. It may be a little different to what’s pictured, but just as delicious!

This recipe is under 650kcal per serving.

Tags:

Kid Friendly

•Calorie Smart

•Veggie

Allergens:

Wheat

•Gluten

•Milk

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.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Carrot

1 packet

Tomato Paste

1 packet

Cheddar Cheese

1 packet

Mixed Salad Leaves

Garlic

1 packet

Passata

200 g

Plant-Based Mince

Tomato

1 sachet

Vegetable Stock Pot

1 packet

Wholemeal Fusilli

Not included in your delivery

1 drizzle

olive oil

20 g

butter

1 tsp

brown sugar

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Calories801 kcal

Energy (kJ)3350 kJ

Fat34.6 g

of which saturates15.9 g

Carbohydrate78.3 g

of which sugars18.2 g

Dietary Fibre19.6 g

Protein37.2 g

Sodium1280 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Large Pan

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 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 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!