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Plant-Based 'Beef' & Semi-Dried Tomato Pasta
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Plant-Based 'Beef' & Semi-Dried Tomato Pasta

Plant-Based 'Beef' & Semi-Dried Tomato Pasta

with Garlic Pangrattato & Green Salad

'Pangrattato' is Italian for breadcrumb and it adds a delicious, traditional crunch when sprinkled over pasta. The orecchiette (meaning 'little ears' in Italian) is the perfect pasta shape for cradling the semi-dried tomatoes and plant-based 'beef'. What more could you want?

Tags:
Easy Prep
Plant Based
Climate Superstar
Allergens:
Gluten
Wheat
Schwefeldioxide und Sulfite
Soja

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 Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

orecchiette

2 clove

garlic

1

brown onion

1

carrot

1

cucumber

1 packet

semi-dried tomatoes

1 packet

plant-based mince

½ packet

panko breadcrumbs

1 box

passata

1 bag

mixed salad leaves

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

20 g

plant-based butter (for the sauce)

1 drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)3405 kJ
Fat26.3 g
of which saturates5.5 g
Carbohydrate104.4 g
of which sugars24.2 g
Protein32.6 g
Sodium1747 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Large Non-Stick Pan

Cooking Steps

1
1

• Bring a large saucepan of salted water to the boil. • Cook orecchiette in the boiling water until ‘al dente’, 8 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain pasta and return to pan.

2
2

• Meanwhile, finely chop garlic and brown onion. Roughly chop semi-dried tomatoes. Grate carrot. Thinly slice cucumber into half-moons. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add garlic and cook until fragrant, 1-2 minutes. • Transfer to a small bowl. Season with salt and pepper to taste. Set aside.

3
3

• Return frying pan to high heat with a drizzle of olive oil. Cook onion until softened, 3-4 minutes. • Add carrot and plant-based mince, cook breaking up with a spoon, until browned, 3-4 minutes. • Stir through passata, reserved pasta water, Nan's special seasoning, and semi-dried tomatoes. Reduce heat to medium and simmer until slightly thickened, 3-5 minutes. • Stir through the plant-based butter. Add cooked orecchiette to pan and toss to coat. Season to taste. • Meanwhile, combine a drizzle of white wine vinegar and olive oil in a medium bowl. Season, then add mixed salad leaves and cucumber. Toss to coat.

4
4

• Divide plant-based 'beef' and semi-dried tomato pasta between bowls. • Top with garlic pangrattato. • Serve with green salad. Enjoy!

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