Tuscan Braised Plant-Based Mince Spaghetti
with Roast Veggies & Garlic Pangrattato
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Eggs
- Soy
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Diced Tomatoes
1 packet
Spaghetti
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
Plant-Based Pulled Beef
1
Celery
g
Pork Mince
1 packet
Snacking Tomatoes
1
Red Onion
1 packet
Herb Crumbing Mix
(Contains: Gluten, Wheat; May be present: Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 sachet
Garlic & Herb Seasoning
1 packet
Tomato Paste
1
Carrot
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. • Cut carrot into small chunks. Cut red onion into thick wedges. • Place carrot, onion and cherry tomatoes (see ingredients) on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, heat a large frying pan over medium-high heat with a good drizzle of olive oil. • Toast herb crumbing mix (see ingredients), stirring, until golden brown, 3 minutes. • Transfer to a medium bowl. Season to taste.
• Cook spaghetti in the boiling water, stirring occasionally, until 'al dente', 9 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain pasta and return to pan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
If you've swapped to plant-based slow pulled beef, roughly chop the plant-based beef. Prepare the pan as above, then cook the plant-based beef, tossing until browned, 3-5 minutes.
• To the pan with the pork, add celery, then cook until softened, 1 minute. • Add tomato paste and garlic & herb seasoning and cook, stirring, until fragrant, 1 minute. • Add diced tomatoes and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Add the salt and a pinch of pepper. Reduce heat to medium, then simmer until sauce is slightly thickened, 3-5 minutes. • Remove from heat, then stir through the butter, roast veggies and spaghetti. If needed, add a dash more pasta water to loosen the sauce.
• Divide Tuscan pork spaghetti between bowls • Sprinkle with herby pangrattato and grated Parmesan cheese to serve. Enjoy!
TIP: Store any remaining pangrattato in an airtight container. It's great sprinkled on eggs the next day! Little cooks: Add the finishing touches by sprinkling over the pangrattato and Parmesan!
