Trendy Manti-Inspired Plant-Based Mince & Chickpea Pasta
with Kumato Salsa & Goat Cheese- Wheat
- Gluten
- Milk
- Soy
- Almond
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
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!
Ingredients
1 sachet
Paprika Spice Blend
(Contains: Wheat, Gluten, Soy, May contain traces of allergens;)
1 packet
Orecchiette
(Contains: Soy, May contain traces of allergens, Wheat, Gluten;)
2
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Parsley
200 g
Plant-Based Mince
(Contains: Wheat, Gluten, May contain traces of allergens, Soy;)
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 contain traces of allergens, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut;)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
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 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.
- Meanwhile, roughly chop Kumato, cucumber and parsley.
- Finely chop garlic.
- Slice lemon into wedges.
- Drain and rinse chickpeas.
- In a medium bowl, combine Kumato, cucumber, parsley, a drizzle of olive oil and a good squeeze of lemon juice. Season to taste.
- 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.
- 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.
- 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!
