Plant-Based Mince & Cherry Tomato Fettuccine

Name: Plant-Based Mince & Cherry Tomato Fettuccine with Parmesan Cheese & Spinach
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Vegetable Stock Pot; 1 packet Garlic Paste; 1 packet Passata; 1 packet Light Cooking Cream; 200 g Plant-Based Mince; 1 packet Fettuccine; 1 packet Parmesan Cheese; 1 packet Baby Spinach Leaves; 1 sachet Thyme; 1 sachet Savoury Seasoning; 1 packet Snacking Tomatoes; 1 drizzle olive oil

with Parmesan Cheese & Spinach

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Calories

:

810 kcal

Protein

:

35.8g protein

Preparation Time

:

15 minutes

Difficulty

:

Easy

Kid Friendly

Veggie

This dish may be simple to create but it’s bursting with complex flavours. Sweet tomatoes pair perfectly with salty bacon simmering in a herby, tomatoey sauce. Throw in some fettuccine and top with a scattering of Parmesan for an unforgettable dinner delight! *We’ve replaced the spaghetti in this recipe with fettuccine due to local ingredient availability. It may be a little different to what’s pictured, but just as delicious!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 sachet

Vegetable Stock Pot

1 packet

Garlic Paste

1 packet

Passata

1 packet

Light Cooking Cream

200 g

Plant-Based Mince

1 packet

Fettuccine

1 packet

Parmesan Cheese

1 packet

Baby Spinach Leaves

1 sachet

Thyme

1 sachet

Savoury Seasoning

1 packet

Snacking Tomatoes

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories810 kcal

Energy (kJ)3390 kJ

Fat35.4 g

of which saturates16.4 g

Carbohydrate82.8 g

of which sugars12.3 g

Dietary Fibre13.6 g

Protein35.8 g

Sodium1700 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

PDF

1

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

2

• Meanwhile, halve snacking tomatoes. • Pick thyme leaves. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add snacking tomatoes and cook, until slightly blistered, 2-3 minutes.

3

• To pan, add savoury seasoning and garlic paste and cook, until fragrant, 1 minute. • Stir in passata, light cooking cream, vegetable stock, thyme and the reserved pasta water and simmer, until slightly thickened, 2-3 minutes. • Remove from heat and stir in baby spinach leaves and cooked spaghetti. Season with pepper.