Plant-Based Bacon & Tomato-Chilli Orecchiette

Name: Plant-Based Bacon & Tomato-Chilli Orecchiette with Basil Pesto & Cucumber Salad
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet orecchiette; 1 cucumber; ½ punnet snacking tomatoes; 1 packet Plant-Based Bacon Bits; 1 bag soffritto mix; 1 sachet garlic & herb seasoning; pinch chilli flakes; 1 packet tomato sugo; 20 g plant-based butter; ½ tsp brown sugar; 1 bag mixed salad leaves; drizzle balsamic vinegar; 1 packet plant-based basil pesto

with Basil Pesto & Cucumber Salad

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Bite-sized orecchiette pasta combines with tasty bacon and diced veggies to create a meal that feels a little bit fancy. Add the chilli for some heat, a fresh side-salad and dinner is complete (until dessert, that is!).

Tags:

Plant Based

Allergens:

Gluten

•Wheat

•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 Time15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

orecchiette

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

cucumber

½ punnet

snacking tomatoes

1 packet

Plant-Based Bacon Bits

(Contains: Gluten, Wheat, Soy;)

1 bag

soffritto mix

1 sachet

garlic & herb seasoning

pinch

chilli flakes

1 packet

tomato sugo

(May be present: Gluten, Wheat.)

1 bag

mixed salad leaves

1 packet

plant-based basil pesto

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

Not included in your delivery

olive oil

20 g

plant-based butter

½ tsp

brown sugar

drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)2944 kJ

Fat24.4 g

of which saturates3.4 g

Carbohydrate87.7 g

of which sugars16.1 g

Protein28.1 g

Sodium1649 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. Fill a medium saucepan with boiling water over high heat, then add a pinch of salt. • Cook orecchiette in boiling water until ‘al dente’, 8 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cups for 4 people). Drain orecchiette, then return to saucepan.

• Meanwhile, thinly slice cucumber into rounds. Halve snacking tomatoes (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based bacon bits, until starting to brown, 3-4 minutes. Transfer to a bowl and set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook soffritto mix, stirring occasionally, until golden and softened, 4-5 minutes. • Add garlic & herb seasoning and a pinch of chilli flakes (if using), and cook until fragrant, 1 minute. • Stir in tomato sugo, the plant-based butter, brown sugar and reserved pasta water, and simmer, until slightly reduced, 1-2 minutes. • Add cooked orecchiette and bacon, tossing, until combined, 1 minute. Season to taste.

• Meanwhile, in a medium bowl, combine cucumber, snacking tomatoes, mixed salad leaves, a drizzle of balsamic vinegar and olive oil. Season. • Divide plant-based bacon and tomato-chilli orecchiette between bowls. • ºTop with plant-based basil pesto and a pinch of chilli flakes (if using). • Serve with cucumber salad. Enjoy!