Plant-Based Bacon & Spinach Risoni Bake

Name: Plant-Based Bacon & Spinach Risoni Bake with Cherry Tomatoes & Parmesan
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet Plant-Based Bacon Bits; 1 brown onion; 1 punnet snacking tomatoes; 1 packet garlic paste; 1 sachet Italian herbs; 1 packet risoni; 2 cup boiling water; 1 packet chicken stock pot; 20 g butter; 1 bag baby spinach leaves; 1 packet Parmesan cheese

with Cherry Tomatoes & Parmesan

4.0(2)

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Calories

:

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Protein

:

28.8g protein

Preparation Time

:

40 minutes

Difficulty

:

Easy

Calorie Smart

Allergens:

Gluten
Soy
Wheat
Milk
Eggs
Soy
May contain traces of allergens

What happens when you cook chorizo with fragrant herbs, garlic and onion, then use this concoction as the base for a risoni bake? We could tell you, but the best way to find out is to try it yourself! While you're at it, throw in some roasted cherry tomatoes for a sweet burst of flavour that also works to cut through the lovely richness of the plant-based bacon. *This recipe is under 650kcal per serving.* *Unfortunately, some of this week's ingredients were in short supply. As such, what you receive may be slightly different to what is pictured. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card! *

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Plant-Based Bacon Bits

(Contains: Gluten, Soy, Wheat;)

1

brown onion

1 punnet

snacking tomatoes

1 packet

garlic paste

1 sachet

Italian herbs

1 packet

risoni

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

1 packet

chicken stock pot

1 bag

baby spinach leaves

1 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

2 cup

boiling water

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)2337 kJ

Fat18 g

of which saturates8.9 g

Carbohydrate68.8 g

of which sugars8.1 g

Protein28.8 g

Sodium1529 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Baking Tray

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Thinly slice brown onion. Halve the snacking tomatoes.

Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook plant-based bacon bits and onion, tossing, until browned, 4-5 minutes. • Add onion and cook, stirring, until softened, 4 minutes.

3

• Add garlic paste and Italian herbs and cook until fragrant, 1 minute. • Stir in risoni until well combined.

4

• Add the boiling water and chicken stock pot to the pan. Stir well, then bring to the boil. • Transfer risoni mixture to a baking dish. Cover tightly with foil. • Bake until liquid is absorbed and risoni is 'al dente', 20-25 minutes.