Trendy Manti-Inspired Plant-Based Mince & Chickpea Pasta

Name: Trendy Manti-Inspired Plant-Based Mince & Chickpea Pasta with Kumato Salsa & Goat Cheese
Total time: 25 min
Yield: 2
Cuisine: Turkish
Ingredients: 1 sachet Paprika Spice Blend; 1 packet Orecchiette; 2 Garlic; 1 packet Greek-Style Yoghurt; 1 packet Parsley; 200 g Plant-Based Mince; 1 packet Marinated Goat Cheese; 2 Kumato; 1 packet Tomato Paste; 1 Cucumber; 1 Lemon; 1 packet Chickpeas; 1 packet Roasted Almonds; 1 drizzle olive oil; 20 g butter

with Kumato Salsa & Goat Cheese

Get up to $230 off

We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. These super sweet, yet super versatile tomato variety carries the perfect sweetness ratio to level up any dish. When paired with paprika veggie mince, chickpeas and pasta, this Kumato salsa number will have you savouring each and every bite. Compliments to the Kumato we say!

Tags:

Veggie

Allergens:

Wheat

•Gluten

•Milk

•Soy

•Almond

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Paprika Spice Blend

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

1 packet

Orecchiette

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

2

Garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Parsley

200 g

Plant-Based Mince

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

1 packet

Marinated Goat Cheese

(Contains: Milk;)

2

Kumato

1 packet

Tomato Paste

1

Cucumber

1

Lemon

1 packet

Chickpeas

1 packet

Roasted Almonds

(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

Nutritional Values

Calories1130 kcal

Energy (kJ)4740 kJ

Fat51.1 g

of which saturates21.9 g

Carbohydrate103 g

of which sugars17.3 g

Dietary Fibre26.9 g

Protein55.5 g

Sodium1630 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Stor kastrull

Cooking Steps

1

Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat.
Cook orecchiette in boiling water until ‘al dente’, 11 minutes.
Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain orecchiette, then return to saucepan with a drizzle of olive oil.

2

Meanwhile, roughly chop Kumato, cucumber and parsley.
Finely chop garlic.
Slice lemon into wedges.
Drain and rinse chickpeas.

3

In a medium bowl, combine Kumato, cucumber, parsley, a drizzle of olive oil and a good squeeze of lemon juice. Season to taste.

4

In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat, until fragrant, 1 minute. Transfer to a small bowl.
Add Greek yoghurt to garlic oil mixture and combine. Season to taste.

5

Return frying pan to medium-high heat with a drizzle of olive oil.
Cook veggie mince, chickpeas breaking up with a spoon, until just browned, 4-5 minutes.
Add tomato paste and paprika seasoning and cook until fragrant, 1 minute.
Stir in reserved pasta water until combined, 1 minute. Season to taste.

6

Divide orecchiette between bowls.
Top with garlic yoghurt then spoon over paprika chickpeas and plant-based mince.
Sprinkle over Kumato salsa and crumble over marinated goat cheese.
Drizzle over some goat cheese oil and serve with any remaining lemon wedges.
Just before consuming, toss the pasta until combined, enjoy!