Quick Rustic Plant-Based Mince Spaghetti Bolognese
with Parmesan Cheese
- Soy
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Gluten
- Wheat
- Eggs
- Soy
Ingredients
1 packet
Soffritto Mix
1 sachet
Tomato & Herb Seasoning
2 packet
Tomato Sugo
(May be present: Gluten, Wheat.)
200 g
Plant-Based Mince
(Contains: Soy; May be present: Gluten, Wheat.)
1 packet
Spaghetti
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
Parmesan Cheese
(Contains: Milk;)
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • 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.
• 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.
