Quick Rustic Plant-Based Mince Fettuccine Bolognese
with Parmesan Cheese
Trusty, ol' reliable spag bol, is just what you need for that midweek pick-me-up meal. With tomato sugo, tomato and herb seasoning and plant-based mince working its magic in the pan, you'll have dinner plated up in now time. Don't forget the cheese!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
fettuccine
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
Plant-Based Mince
(Contains: Gluten, Wheat, Soy; May be present: Wheat, Gluten.)
1 packet
Soffritto Mix
1 sachet
Tomato & Herb Seasoning
2 packet
Tomato Sugo
(May be present: Wheat, Gluten.)
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook fettuccine in boiling water until ‘al dente’, 11 minutes. • Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain fettucine, then return to saucepan.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes.
• Reduce heat to medium, then add tomato & herb seasoning and cook until fragrant, 1 minute. • Stir in tomato sugo, the butter and reserved pasta water, until slightly thickened, 1-2 minutes. • Remove pan from heat and stir through cooked spaghetti until well combined. Season with pepper.
• Divide quick rustic plant-based mince spaghetti bolognese between bowls. Top with Parmesan cheese. Enjoy!
ELEVATE ME: If you've added extra ingredients to this recipe, roughly chop kalamata olives and stir through the pasta. Dollop spaghetti with basil pesto and tear over parsley to serve.
