with Parmesan Blush Sauce
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Zucchini • Rigatoni (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Parsley • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Allergens
Tags
Beyond Meat®
2 unit(s)
Zucchini
1 unit(s)
Cream
56 mL
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Tomato Sauce Base
1 tbsp
Parmesan Cheese, shredded
0.25 cup
Italian Herb Spice Blend
5 g
Rigatoni
170 g
Parsley
7 g
Oil
1 tbsp
Pepper
0.25 tsp
Salt
0.5 tsp
Sugar
0.25 tsp
Butter
1 tbsp
- Before starting, bring a large pot of salted water to a boil over high.
- Wash and dry all produce.
- To the boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water.
- Strain rigatoni, then return to the pot, off heat.
- Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini.
- Cook for 4-5 min, stirring occasionally, until tender-crisp.
- Season with salt and pepper.
- Transfer zucchini to a plate, then cover to keep warm.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® and Italian Herb Spice Blend.
- Cook for 5-6 min, breaking up patties into smaller pieces, until crispy.**
- Season with 1/4 tsp (1/2 tsp) salt and pepper.
- Meanwhile, roughly chop parsley.
- To the pan with Beyond Meat®, add half the tomato sauce base (use all for 4 servings). Cook for 1-2 min, stirring occasionally, until well combined.
- Add crushed tomatoes, 1/4 tsp (1/2 tsp) sugar, reserved pasta water and cream. Cook for 3-4 min, stirring occasionally, until sauce thickens slightly.
- Season with salt and pepper.
- To the pot with rigatoni, add Beyond Meat® sauce mixture, 1 tbsp (2 tbsp) butter, zucchini and half the Parmesan. Toss to combine.
- Season with salt and pepper.
- Divide rigatoni between bowls.
- Sprinkle with remaining Parmesan.
- Sprinkle parsley over top.
If you've opted to get Beyond Meat®, cook for 5-6 min, in the same way as the turkey, breaking up patties into smaller pieces, until crispy.**
910
kcal
Calories
42
g
Fat
19
g
Saturated Fat
98
g
Carbohydrate
17
g
Sugar
11
g
Dietary Fiber
40
g
Protein
60
mg
Cholesterol
1760
mg
Sodium
1
g
Trans Fat
1750
mg
Potassium
300
mg
Calcium
10
mg
Iron
