Plant-Based 'Beef' Orecchiette
with Semi-Dried Tomato Salad
The orecchiette (meaning 'little ears' in Italian) is the perfect pasta shape for cradling the saucy plant-based beef. With a semi-dried tomato salad to cut through the richness, 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 packet
semi-dried tomatoes
(Contains Sulphites;)
1
cucumber
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 packet
plant-based mince
(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )
1 packet
passata
1 sachet
tomato & herb seasoning
1 packet
baby spinach leaves
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
20 g
plant-based butter
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’, 11 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 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.
• Meanwhile, finely chop garlic and brown onion. • Roughly chop semi-dried tomatoes. • Thinly slice cucumber into half-moons. • Roughly chop roasted almonds. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1-2 minutes. Add onion, stirring, until slightly softened, 2-3 minutes. • Add plant-based mince, breaking up with a spoon, until browned, 3-4 minutes. • Stir through passata, reserved pasta water and tomato & herb seasoning. Reduce heat to medium and simmer until slightly thickened, 2-3 minutes. • Stir through the plant-based butter and baby spinach leaves until wilted, 1 minute. 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 to taste, then add mixed salad leaves, semi-dried tomatoes and cucumber. Toss to coat. • Divide plant-based ‘beef’ orecchiette between bowls. • Sprinkle over almonds. • Serve with semi-dried tomato salad. Enjoy!