Orecchiette (meaning 'little ears' in Italian) is the perfect pasta shape for cradling this creamy plant-based mince sauce. With a fresh apple salad to cut through the richness and a sprinkling of roasted almonds for some crunch, your favourite pasta and salad combo is back and better than ever!
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.
1
Orecchiette
2
Garlic
1
Brown Onion
1
Apple
1
Plant-Based Mince
1
Tomato Paste
1
Garlic & Herb Seasoning
1
Vegetable Stock Pot
1
Light Cooking Cream
1
Baby Spinach Leaves
1
Roasted Almonds
1
Balsamic Vinaigrette Dressing
1
Parmesan Cheese
1
olive oil
• Boil the kettle. Fill a medium saucepan with boiling water and place over high heat. To pan, add a pinch of salt. • Cook orecchiette in the boiling water until ‘al dente’, 11 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain and return to the saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, finely chop garlic and brown onion (see ingredients). Thinly slice apple into wedges (1/2 apple // 1 apple)
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon and onion, breaking up bacon with a spoon, until golden, 4-5 minutes. • Reduce heat to medium, add tomato paste, garlic & herb seasoning and garlic and cook until fragrant, 1 minute. • Stir in the vegetable stock pot, light cooking cream and reserved pasta water and simmer until slightly reduced, 1-2 minutes. • Add cooked orecchiette and half the baby spinach leaves, gently stir to combine and cook until wilted slightly. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook plant-base mince and onion, breaking up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium, add tomato paste, garlic & herb seasoning and garlic and cook until fragrant, 1 minute. • Stir in the vegetable stock pot, light cooking cream and reserved pasta water and simmer until slightly reduced, 1-2 minutes. • Add cooked orecchiette and half the baby spinach leaves, gently stir to combine and cook until wilted slightly.
• In a medium bowl, combine apple, the remaining spinach, roasted almonds, balsamic vinaigrette dressing and a drizzle of olive oil. Season to taste. • Divide saucy tomato bacon orecchiette between bowls. Top with Parmesan cheese. • Serve with apple salad. Enjoy!
Little cooks: Take the lead by tossing the salad!
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a medium bowl, combine apple, the remaining spinach, roasted almonds, balsamic vinaigrette dressing and a drizzle of olive oil. Season to taste. • Divide saucy tomato plant-based mince orecchiette between bowls. Top with Parmesan cheese. • Serve with apple salad. Enjoy!