This sumptuous yet simple pasta is absolute decadence in a bowl. From the rich ragu, infused with red wine jus down to the sauciness from the tomato sugo, don’t be too surprised if the bowls are left licked clean.
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 packet
Baby Spinach Leaves
1 packet
Parmesan Cheese
200 g
Plant-Based Mince
1 packet
Red Wine Jus
1 packet
Soffritto Mix
1 packet
Spaghetti
1 sachet
Thyme
1 packet
Tomato Sugo
¼ tsp
salt
1 drizzle
olive oil
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook spaghetti in boiling water until ‘al dente’, 9 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain spaghetti.
• Meanwhile, pick thyme leaves. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium and stir in tomato sugo, red wine jus, thyme leaves, the salt and reserved pasta water. Simmer until slightly thickened, 3-4 minutes.
• Remove pan from heat and stir in baby spinach leaves and cooked spaghetti, until wilted and combined. Season with pepper.
• Divide cheat's plant-based mince ragu and red wine spaghetti between bowls. Top with Parmesan cheese. Enjoy!