One-Pot Garlicky Plant-Based Mince, Mushroom & Leek Orecchiette
with Rocket Leaves
- Gluten
- Soy
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Wheat
- Gluten
You can never really go wrong with little orecchiette, especially when it is paired with some tasty ingredients, such as plant-based mince, mushrooms, onion, garlic and Parmesan! All you need is simple rocket to finish it off… oh wait, we’ve got that covered too!
Ingredients
1 packet
Garlic Paste
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat;)
1
Leek
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Orecchiette
(Contains: Wheat, Gluten; May be present: Soy.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Rocket
1 packet
Sliced Mushrooms
1 sachet
Vegetable Stock Pot
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
1 sachet
Thyme
Utensils
Cooking Steps
• Boil the kettle.
• Thinly slice leek. Pick thyme leaves.
• Heat a large saucepan over medium-high heat with a good drizzle of olive oil. Cook sliced mushrooms, veggie mince, thyme and leek, stirring occasionally, until just softened, 6-8 minutes.
• Add garlic paste and herb & mushroom seasoning and cook until fragrant, 1 minute.
• Add light cooking cream, the boiling water (see ingredients), stock concentrate and orecchiette. Stir to combine and bring to the boil.
• Reduce heat to medium and cover with a lid. Cook, stirring occasionally, until pasta is ‘al dente’, 11 minutes.
• Stir through Parmesan cheese. Season to taste with salt and pepper.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• To a medium bowl, add rocket leaves and a drizzle of vinegar and olive oil.
• Season to taste and toss to combine.
• Divide one-pot garlicky mushroom, plant-based mince and leek orecchiette between bowls.
• Top with rocket leaves to serve. Enjoy!
