Creamy Tomato & Plant-Based Mince Orecchiette

Name: Creamy Tomato & Plant-Based Mince Orecchiette with Parmesan Cheese & Cucumber Salad
Total time: 20 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Roasted Almonds; 1 packet Light Cooking Cream; 1 sachet Vegetable Stock Pot; 1 packet Baby Spinach Leaves; 1 packet Orecchiette; 2 Garlic; 1 packet Snacking Tomatoes; 1 packet Parmesan Cheese; 1 Brown Onion; 200 g Plant-Based Mince; 1 sachet Garlic & Herb Seasoning; 1 packet Tomato Paste; 1 packet Balsamic Vinaigrette Dressing; 1 Cucumber

with Parmesan Cheese & Cucumber Salad

Get up to $230 off

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

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 packet

Roasted Almonds

1 packet

Light Cooking Cream

1 sachet

Vegetable Stock Pot

1 packet

Baby Spinach Leaves

1 packet

Orecchiette

2

Garlic

1 packet

Snacking Tomatoes

1 packet

Parmesan Cheese

1

Brown Onion

200 g

Plant-Based Mince

1 sachet

Garlic & Herb Seasoning

1 packet

Tomato Paste

1 packet

Balsamic Vinaigrette Dressing

1

Cucumber

Nutritional Values

Energy (kJ)3770 kJ

Calories902 kcal

Fat39.8 g

of which saturates16.6 g

Carbohydrate90 g

of which sugars18.5 g

Dietary Fibre20.2 g

Protein41.5 g

Sodium1550 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

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.

3

• 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 plant-based mince orecchiette between bowls. Top with Parmesan cheese. • Serve with apple salad. Enjoy!