Plant-Based Mince & Basil Pesto Spaghetti
with Garlic-Almond Pangrattato & Garden Salad
Here's the perfect dish for Meat Free Monday: our plant-based mince is the ideal substitute for beef mince, working a treat with the basil pesto-laced red sauce. Al dente spaghetti brings the two components together, and makes sure that none of the delicious sauce goes to waste.
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
spaghetti
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
2 clove
garlic
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
slivered almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Tree Nuts.)
½
apple
1
carrot
1 packet
plant-based mince
(Contains: Gluten, Wheat, Soy; May be present: Gluten, Wheat.)
1 sachet
garlic & herb seasoning
2 box
passata
1 sachet
vegetable stock powder
1 packet
plant-based basil pesto
(Contains: Almond; May be present: Eggs, Milk, Cashew, Walnut, Macadamia.)
1 bag
mixed salad leaves
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
½ tbs
brown sugar
30 g
plant-based butter (for the sauce)
Utensils
Cooking Steps
• Half-fill a large saucepan with water. Add a generous pinch of salt, then bring to the boil over high heat. • Cook spaghetti in the boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain spaghetti, then return to saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, finely chop garlic. • In a large frying pan, heat a good drizzle of olive oil over medium-high heat. • Cook panko breadcrumbs, stirring, until golden brown, 3 minutes. • Add 1/2 the garlic and cook until fragrant, 1-2 minutes. • Transfer to a bowl. Add slivered almonds, then season with salt and pepper to taste.
• Cut apple (see ingredients) into thin wedges • Grate carrot. Set aside. • In a medium bowl, combine a drizzle of vinegar and olive oil. Season, then set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute.
• Add passata, the brown sugar, vegetable stock powder, the plant-based butter and reserved pasta water. Cook until slightly thickened, 2-3 minutes. • Add plant-based basil pesto and cooked spaghetti. Toss to coat. Season to taste. Remove pan from heat. • To the bowl with the dressing, add mixed salad leaves, apple and carrot. Toss to coat.
• Divide plant-based mince and pesto spaghetti between plates. Top with garlic-almond pangrattato. • Serve with garden salad. Enjoy!
