Plant-Based 'Beef' Orecchiette & Pangrattato
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Plant-Based 'Beef' Orecchiette & Pangrattato

Plant-Based 'Beef' Orecchiette & Pangrattato

with Semi-Dried Tomato 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 olives and the 'beef'. What more could you want?

Tags:
Quick Prep
Quick
Plant Based
Climate Superstar
Allergens:
Gluten
Wheat
Sulphites
Soy

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 Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

orecchiette

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

2 clove

garlic

1

brown onion

1 packet

semi-dried tomatoes

(Contains Sulphites;)

1 packet

silverbeet

1

carrot

1

cucumber

1 packet

panko breadcrumbs

(Contains Gluten, Wheat;)

1 packet

plant-based mince

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

1 packet

passata

1 sachet

garlic & herb seasoning

1 packet

mixed salad leaves

Not included in your delivery

olive oil

20

plant-based butter

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)3319 kJ
Calories793 kcal
Fat26.4 g
of which saturates5.5 g
Carbohydrate99.3 g
of which sugars21.1 g
Protein32.7 g
Sodium1832 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Large Frying Pan

Instructions

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 and silverbeet. 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 medium-high heat with a drizzle of olive oil. Cook onion, stirring, until slightly softened, 2-3 minutes. • Add carrot and plant-based mince, breaking up with a spoon, until browned, 3-4 minutes. • Stir through passata, reserved pasta water and garlic & herb seasoning. Reduce heat to medium, add silverbeet and simmer until slightly thickened, 2-3 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, semi-dried tomatoes and cucumber. Toss to coat.

4
4

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