Plant-Based Cream, Double Bac'n & Tomato Spaghetti

Name: Plant-Based Cream, Double Bac'n & Tomato Spaghetti with Garden Salad
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet spaghetti; 1 punnet snacking tomatoes; 1 stalk celery; 2 packet Plant-Based Bacon Bits; 1 packet garlic paste; 1 sachet garlic & herb seasoning; 1 sachet vegetable stock powder; 1 bag mixed salad leaves; drizzle balsamic vinegar; 1 pinch chilli flakes; 1 bag parsley; 1 packet Plant-Based Cooking Cream

with Garden Salad

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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:

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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

spaghetti

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

1 punnet

snacking tomatoes

1 stalk

celery

2 packet

Plant-Based Bacon Bits

(Contains: Gluten, Soy, Wheat;)

1 packet

garlic paste

1 sachet

garlic & herb seasoning

1 sachet

vegetable stock powder

1 bag

mixed salad leaves

1 pinch

chilli flakes

1 bag

parsley

1 packet

Plant-Based Cooking Cream

(Contains: Soy;)

Not included in your delivery

olive oil

drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)3325 kJ

Fat23.7 g

of which saturates4.6 g

Carbohydrate44.3 g

of which sugars26.4 g

Protein68.5 g

Sodium525 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

•Large Frying Pan

Cooking Steps

PDF

• 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, in batches, until browned, 5-6 minutes. • Add tomatoes and cook, 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, 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!