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Saucy Tomato Plant-Based Orecchiette
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Saucy Tomato Plant-Based Orecchiette

Saucy Tomato Plant-Based Orecchiette

with Apple Salad

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!

Tags:
Kid Friendly
Allergens:
Gluten
Wheat
Soja
Milk
Almond

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 Time20 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

1

olive oil

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Nutritional Values

Energy (kJ)4308 kJ
Calories1030 kcal
Fat50.5 g
of which saturates21 g
Carbohydrate96.5 g
of which sugars24 g
Dietary Fibre20.2 g
Protein43.2 g
Sodium1822 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• Meanwhile, finely chop garlic and brown onion (see ingredients). Thinly slice apple into wedges (1/2 apple // 1 apple)

3

• 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.

4

• 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!

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