One-Pan Pesto Plant-Based Mince & Couscous

Name: One-Pan Pesto Plant-Based Mince & Couscous with Veggies & Creamy Pesto Dressing
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Vegetable Stock Pot; 200 g Plant-Based Mince; 1 packet Couscous; 1 packet Red Pesto; 1 packet Baby Spinach Leaves; 1 sachet Lemon Pepper Seasoning; 1 Carrot; 2 Garlic; 1 packet Creamy Pesto Dressing; 1 packet Parsley

with Veggies & Creamy Pesto Dressing

Get up to $230 off

Allergens:

Soy

•Gluten

•Wheat

•Almond

•Milk

•Eggs

•Walnut

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Pot

200 g

Plant-Based Mince

(Contains: Soy; May be present: Wheat, Gluten.)

1 packet

Couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

Red Pesto

(Contains: Almond, Milk; May be present: Cashew, Eggs, Macadamia, Walnut.)

1 packet

Baby Spinach Leaves

1 sachet

Lemon Pepper Seasoning

1

Carrot

2

Garlic

1 packet

Creamy Pesto Dressing

(Contains: Milk, Eggs, Walnut; May be present: Cashew, Macadamia, Almond.)

1 packet

Parsley

Nutritional Values

Calories644 kcal

Energy (kJ)2700 kJ

Fat37.1 g

of which saturates6.1 g

Carbohydrate47.3 g

of which sugars9.1 g

Dietary Fibre12 g

Protein26.5 g

Sodium1390 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Thinly slice carrot into half-moons. Finely chop garlic.

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook veggie mince and lemon pepper seasoning, breaking up with a spoon, until just browned, 4-5 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, stirring occasionally, until softened, 3-4 minutes. Add garlic and cook until fragrant, 1 minute.

TIP: The seasoning will char in the pan, this adds to the flavour!

3

• Return veggie mince to pan, then add red pesto, stirring to coat. Add the water, couscous and vegetable stock. Stir to combine. • Bring to the boil, cover with a lid, then remove from heat. Set aside until liquid is absorbed and veggie mince is cooked through, 5 minutes. • When the couscous is ready, fluff up with a fork. Stir through baby spinach leaves until wilted. Season with salt and pepper to taste.

4

• Roughly chop parsley leaves. • Divide pesto plant-based mince and couscous between bowls. • Drizzle with creamy pesto dressing. Garnish with parsley to serve. Enjoy!