Plant-Based 'Beef' & Semi-Dried Tomato Pasta
with Garlic Pangrattato & Green Salad
'Pangrattato' is Italian for breadcrumb and it adds a delicious, traditional crunch when sprinkled over pasta. The orecchiette (meaning 'little ears' in Italian) is the perfect pasta shape for cradling the semi-dried tomatoes and plant-based 'beef'. What more could you want?
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.
Ingredients
1 packet
orecchiette
(Contains Gluten, Wheat; May be present: Egg, Soy. )
2 clove
garlic
1
brown onion
1
carrot
1
cucumber
1 packet
semi-dried tomatoes
(Contains Sulphites;)
1 packet
plant-based mince
(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 box
passata
1 bag
mixed salad leaves
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Bring a large saucepan of salted water to the boil. • Cook orecchiette in the boiling water until ‘al dente’, 8 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain pasta and return to pan.
• Meanwhile, finely chop garlic and brown onion. Roughly chop semi-dried tomatoes. Grate carrot. Thinly slice cucumber into half-moons. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add garlic and cook until fragrant, 1-2 minutes. • Transfer to a small bowl. Season with salt and pepper to taste. Set aside.
• Return frying pan to high heat with a drizzle of olive oil. Cook onion until softened, 3-4 minutes. • Add carrot and plant-based mince, cook breaking up with a spoon, until browned, 3-4 minutes. • Stir through passata, reserved pasta water, Nan's special seasoning, and semi-dried tomatoes. Reduce heat to medium and simmer until slightly thickened, 3-5 minutes. • Stir through the plant-based butter. Add cooked orecchiette to pan and toss to coat. Season to taste. • Meanwhile, combine a drizzle of white wine vinegar and olive oil in a medium bowl. Season, then add mixed salad leaves and cucumber. Toss to coat.
• Divide plant-based 'beef' and semi-dried tomato pasta between bowls. • Top with garlic pangrattato. • Serve with green salad. Enjoy!