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Creamy Plant-based Ground Protein Spaghetti Bolognese
20-MIN MEAL
Quick
Creamy Plant-based Ground Protein Spaghetti Bolognese

with Spinach and Parmesan

8 min
Difficulty: 2/3
Italian

You can't beat the feeling of sitting down to a hearty bowl of bolognese! In this plant-based ground protein version, the delicate mixture of tomato, cream, and mirepoix will please your taste buds and warm your soul. Ingredients: Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • Plant-based ground protein (water, TMRW™ protein (pea protein isolate, oat flour, brown rice protein concentrate), TMRW™ blend (cooked kidney beans, cooked yellow split peas, hulled sunflower seeds), expeller pressed canola oil, refined coconut oil, natural flavours (containing yeast extracts, salt, spice extracts), methylcellulose, pea protein isolate, beet powder, potato starch, nutritional yeast, dried vinegar, sunflower lecithin, coriander powder, black pepper, paprika, apple cider vinegar, onion powder, garlic powder, agar, sea salt, bay leaf) • Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Mirepoix (carrot, onion, celery) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Spinach • Parmesan cheese (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)) (milk) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites)

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Large Pot
Measuring Spoons
Large Non-Stick Pan
Measuring Cups
Colander

Tags

Quick
Ready-in-20
Ingredients
Plant-Based Ground Protein

Plant-Based Ground Protein

250 g

Cream

Cream

56 mL

Spaghetti

Spaghetti

170 g

Mirepoix

Mirepoix

113 g

Baby Spinach

Baby Spinach

56 g

Marinara Sauce

Marinara Sauce

1 cup

Parmesan Cheese, shredded

Parmesan Cheese, shredded

0.25 cup

Garlic Puree

Garlic Puree

1 tbsp

Vegetable Stock Powder

Vegetable Stock Powder

7.5 g

Butter

Butter

2 tbsp

Pepper

Pepper

0.125 tsp

Salt

Salt

0.125 tsp

Preparation
1
Prep

  • Before starting, bring a large pot of salted water to a boil. 
  • Wash and dry all produce.
  • Roughly chop spinach.

2
Cook spaghetti

  • To the boiling water, add spaghetti. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
  • Reserve 1 cup (2 cups) pasta water.
  • Strain spaghetti, then return to the pot, off heat.

3
Start bolognese sauce

  • Meanwhile, in a large non-stick pan, heat 2 tbsp (4 tbsp) butter over medium-high, until melted.
  • Add plant-based ground protein, mirepoix and garlic puree. Season with salt and pepper. Cook for 3-5 min, breaking up ground protein into smaller pieces, until cooked through.**

4
Finish bolognese sauce

  • To the pan with ground protein, add marinara sauce, stock powder, cream and half the reserved pasta water. Season with salt and pepper.
  • Reduce heat to medium.
  • Cook for 1-3 min, stirring occasionally, until sauce thickens slightly.

5
Finish and serve

  • To the pot with spaghetti, add spinach and creamy ground protein bolognese sauce, then stir for 1 min until spinach wilts. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)
  • Divide spaghetti bolognese between plates.
  • Sprinkle Parmesan over top.

6
Modularity step (under step 3)

If you've opted to get plant-based ground protein, cook in the same way the recipe instructs you to cook pork, until cooked through.**

Nutrition per serving

910

kcal

Calories

47

g

Fat

23

g

Saturated Fat

94

g

Carbohydrate

12

g

Sugar

10

g

Dietary Fiber

35

g

Protein

75

mg

Cholesterol

1860

mg

Sodium

1

g

Trans Fat

1150

mg

Potassium

250

mg

Calcium

7

mg

Iron

2/3
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