with Parmesan Cheese & Spinach
This dish may be simple to create but it’s bursting with complex flavours. Sweet tomatoes pair perfectly with salty bacon simmering in a herby, tomatoey sauce. Throw in some fettuccine and top with a scattering of Parmesan for an unforgettable dinner delight! *We’ve replaced the spaghetti in this recipe with fettuccine due to local ingredient availability. It may be a little different to what’s pictured, but just as delicious!*
Utensils
Tags
Vegetable stock pot
1 sachet
Garlic paste
1 packet
Passata
1 packet
Light cooking cream
1 packet
Plant-based mince
200 g
Fettuccine
1 packet
Parmesan cheese
1 packet
Baby spinach leaves
1 packet
Thyme
1 sachet
Savoury seasoning
1 sachet
Snacking Tomatoes
1 packet
Olive oil
1 drizzle
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook spaghetti in boiling water until ‘al dente’, 10 minutes. • Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain spaghetti, then return to saucepan. Drizzle with olive oil.
• Meanwhile, halve snacking tomatoes. • 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. • Add snacking tomatoes and cook, until slightly blistered, 2-3 minutes.
• To pan, add savoury seasoning and garlic paste and cook, until fragrant, 1 minute. • Stir in passata, light cooking cream, vegetable stock, thyme and the reserved pasta water and simmer, until slightly thickened, 2-3 minutes. • Remove from heat and stir in baby spinach leaves and cooked spaghetti. Season with pepper.
• Divide creamy plant-based mince, cherry tomato and spinach spaghetti between bowls. • Top with Parmesan cheese to serve. Enjoy!
810
kcal
Calories
3390
kJ
Energy (kJ)
35.4
g
Fat
16.4
g
of which saturates
82.8
g
Carbohydrate
12.3
g
of which sugars
13.6
g
Dietary Fibre
35.8
g
Protein
0
mg
Cholesterol
1700
mg
Sodium
with Cheddar Cheese & BBQ Mayo
