Tomato & Herb Plant-Based Mince Penne Alla Bolognese
with Parmesan Cheese
- Milk
- Gluten
- Wheat
- Soy
- Soy
- May contain traces of allergens
- Wheat
- Gluten
You can't go wrong with this Italian classic– it's a dish guaranteed to get everyone excited for dinner. Packed with hidden veggies and on the table in 20 minutes, prepare to tuck in. Don't forget the sprinkle of Parmesan on top!
Ingredients
1 packet
Garlic Paste
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1
Leek
1 sachet
Tomato & Herb Seasoning
1 packet
Penne
(Contains: Gluten, Wheat; May be present: Soy.)
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
1 packet
Soffritto Mix
1 packet
Diced Tomatoes with Garlic & Onion
Utensils
Cooking Steps
• Boil the kettle. Pour boiled water into a large saucepan and place over high heat with a pinch of salt. • Add penne to the boiling water and cook, over high heat, until ‘al dente’, 12 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain penne, then return to saucepan with a drizzle of olive oil.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook veggie mince and soffritto mix (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes.
• Reduce heat to medium, then add tomato & herb seasoning and garlic paste and cook until fragrant, 1 minute. • Stir in diced tomatoes with onion & garlic, the reserved pasta water and brown sugar and simmer until slightly thickened, 1-2 minutes. • Add cooked pasta and baby spinach leaves, stirring to combine, 1 minute. Season to taste.
• Divide tomato and herb plant-based mince penne alla bolognese between bowls. • Top with Parmesan cheese to serve. Enjoy!
