Plant-Based 'Beef' & Semi-Dried Tomato Pasta
with Garlic Pangrattato & Green Salad
- Gluten
- Wheat
- Sulphites
- Soy
- Eggs
- Soy
- May contain traces of allergens
- Gluten
- Wheat
'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?
Ingredients
1 packet
orecchiette
(Contains: Gluten, Wheat May be present: Eggs, Soy)
2 clove
garlic
1
brown onion
1
carrot
1
cucumber
1 packet
semi-dried tomatoes
(Contains: Sulphites)
1 packet
plant-based mince
(Contains: Soy, Gluten, Wheat May be present: Gluten, Wheat)
Ā½ packet
panko breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
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
Utensils
Cooking Steps
ā¢ Bring a large saucepan of salted water to the boil. ā¢ Cook orecchiette in the boiling water until āal denteā, 8 minutes. ā¢ Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain pasta and return to pan.
ā¢ Meanwhile, finely chop garlic and brown onion. Roughly chop semi-dried tomatoes. Grate carrot. Thinly slice cucumber into half-moons. Set aside. ā¢ In a large frying pan, heat a drizzle of olive oil over medium-high heat. ā¢ Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add garlic and cook until fragrant, 1-2 minutes. ā¢ Transfer to a small bowl. Season with salt and pepper to taste. Set aside.
ā¢ Return frying pan to high heat with a drizzle of olive oil. Cook onion until softened, 3-4 minutes. ā¢ Add carrot and plant-based mince, cook breaking up with a spoon, until browned, 3-4 minutes. ā¢ 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. ā¢ Stir through the plant-based butter. Add cooked orecchiette to pan and toss to coat. Season to taste. ā¢ 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.
ā¢ Divide plant-based 'beef' and semi-dried tomato pasta between bowls. ā¢ Top with garlic pangrattato. ā¢ Serve with green salad. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour:Ā Most found the pasta tasty and satisfying, though some felt it needed more tomato or sauce to lift the overall flavour.
- Ease of prep:Ā This is a straightforward, quick cook that the whole family can enjoy on a busy weeknight.
- Suggestions:Ā Adding extra garlic, a splash of stock, or more passata can help build a richer, more robust sauce. Some swapped the plant-based mince for mushrooms or pork mince and were happy with the result.
- Leftovers:Ā Best enjoyed fresh, as the texture can suffer when reheated the next day.
- Portions:Ā Serves are generous and several reviewers noted the recipe made well beyond two serves, with some enjoying it for lunch the following day.
- Pangrattato:Ā The garlic pangrattato was a popular finishing touch for texture, though a couple found it made the dish a little dry.
