Plant-Based Cream, Bac'n & Tomato Spaghetti

Name: Plant-Based Cream, Bac'n & Tomato Spaghetti with Garden Salad
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Mixed Salad Leaves; 1 sachet Vegetable Stock Powder; 1 packet Garlic Paste; 1 packet Spaghetti; 1 Celery; 1 packet Snacking Tomatoes; Plant-Based Bacon Bits; 1 sachet Chilli Flakes; 1 packet Parsley; 1 sachet Garlic & Herb Seasoning; 1 packet Plant-Based Cooking Cream

with Garden Salad

Up to 180$ + Free Treats / Extras for Life

Plant-based goodness comes in bucketloads in this dish! Delicious plant-based bacon bits are a tasty meat alternative and when swirled into creamy PB cooking cream and herby seasoning, magic truly happens. Add some chilli flakes for a kick and a salad to cut the richness!

Tags:

Plant Based

Allergens:

Celery

•Gluten

•Wheat

•Soy

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 sachet

Vegetable Stock Powder

(Contains: Celery;)

1 packet

Garlic Paste

1 packet

Spaghetti

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

Celery

1 packet

Snacking Tomatoes

Plant-Based Bacon Bits

(Contains: Gluten, Soy;)

1 sachet

Chilli Flakes

1 packet

Parsley

1 sachet

Garlic & Herb Seasoning

1 packet

Plant-Based Cooking Cream

(Contains: Soy;)

Nutritional Values

Calories703 kcal

Energy (kJ)2940 kJ

Fat29.4 g

of which saturates3.7 g

Carbohydrate79.2 g

of which sugars7.4 g

Dietary Fibre7.9 g

Protein26 g

Sodium1410 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

Cooking Steps

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook spaghetti in the boiling water over high heat, until ‘al dente’, 10 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cups for 4 people). Drain spaghetti, then return to saucepan.

• Meanwhile, halve snacking tomatoes. Thinly slice celery. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook plant-based bacon bits, tossing, until browned, 3-4 minutes. Transfer to a bowl and set aside to rest. • Cook tomatoes, stirring, until tender, 2-3 minutes.

• Reduce heat to medium-low, and add garlic paste and garlic & herb seasoning, and cook until fragrant, 1 minute. • Stir in plant-based cooking cream, reserved pasta water and vegetable stock powder, and simmer until slightly reduced, 2-3 minutes. • Add drained spaghetti and cooked bacon, tossing to combine, 1 minute. Season to taste.

• Meanwhile, in a medium bowl, combine celery, mixed salad leaves and a drizzle of the balsamic vinegar and olive oil. Season. • Divide plant-based creamy bacon & cherry tomato spaghetti between bowls. • Sprinkle over a pinch of chilli flakes (if using). Tear over parsley. Serve with garden salad. Enjoy!