Rapid Greek Plant-Based Mince & Herby Veg Risoni
with Dried Oregano & Fetta Cubes0.0(0)
Calories
:
593 kcalProtein
:
31.7g proteinDifficulty
:
EasyAllergens:
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Eggs
- Soy
- Wheat
- Gluten
Get ready for a hug in a bowl with this warming Greek plant-based mince risoni. The pasta drinks up the rich passata and stock sauce, becoming perfectly tender alongside the savoury plant-based mince. We've finished it with fresh spinach and scattered fetta cubes to add a creamy, salty contrast that lifts the whole dish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1 packet
Risoni
(Contains: Gluten, May contain traces of allergens, Eggs, Soy, Wheat;)
1
Zucchini
1 packet
Garlic Paste
1 sachet
Garlic & Herb Seasoning
1 packet
Passata
1 sachet
Vegetable Stock Pot
1 sachet
Dried Oregano
1 packet
Baby Spinach Leaves
1 packet
Fetta Cubes
(Contains: Milk;)
200 g
Plant-Based Mince
(Contains: Wheat, Gluten, May contain traces of allergens, Soy;)
Not included in your delivery
1 drizzle
olive oil
Utensils
•Large Non-Stick Pan
•Large Pan
Cooking Steps
1
- Boil the kettle. Pour boiled water into a large saucepan over high heat with a pinch of salt.
- Cook risoni in boiling water until ‘al dente’, 7-8 minutes. Reserve pasta water, (1/4 cup for 2 people / 1/2 cup for 4 people).
- Drain risoni, then return to saucepan. Drizzle with olive oil.
2
- Meanwhile, roughly chop zucchini.
- Heat a large frying pan over high heat. Cook plant-based mince and zucchini (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes.
- Add garlic paste and garlic & herb seasoning and cook, until fragrant 1 minute.
3
- Reduce heat to medium, then add passata, stock concentrate and a pinch of dried oregano. Simmer until slightly reduced, 2-3 minutes.
- Remove pan from heat, then stir through reserved pasta water and baby spinach leaves, until wilted and combined. Season to taste.
4
- Divide Greek plant-based mince pastitsio-style risoni between bowls. Crumble over fetta cubes. Garnish with a pinch of dried oregano to serve. Enjoy!
