with Peppers and Corn
This Southwest-inspired Beyond Meat® pasta dish is a packed with flavour and low on prep! It's sure to become a new favourite for busy weeknights. Ingredients: 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)) • Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro.
Allergens
Utensils
Tags
Beyond Meat®
2 unit(s)
Spaghetti
170 g
Tex-Mex Paste
2 tbsp
Tomato Sauce Base
2 tbsp
Mexican Seasoning
8 g
Corn Kernels
113 g
Cream
56 mL
Sweet Bell Pepper
1 unit(s)
Cheddar Cheese, shredded
0.25 cup
Cilantro
7 g
Pepper
0.125 tsp
Oil
0.5 tbsp
Salt
0.125 tsp
- Before starting, to a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Wash and dry all produce.
- Once water is boiling, add spaghetti and corn to the pot.
- Cook uncovered for 10-12 min, stirring occasionally, until tender.
- When tender, drain and return spaghetti and corn to the same pot, off heat.
- Meanwhile, heat a large non-stick pan over high.
- Core, then cut pepper into 1/2-inch pieces.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties and peppers.
- Cook for 5-6 min, breaking up patties into smaller pieces, until crispy.**
- Season with salt and pepper.
- Add Mexican Seasoning, Tex-Mex paste, tomato sauce base and 1/4 cup (1/2 cup) water. Cook for 2-3 min, stirring constantly, until mixture is combined.
- Remove the pan from heat.
- Add cream and cheese. Stir to combine for 1 min, until cheese melts.
- Season with salt and pepper.
- Pour sauce over spaghetti and corn, then stir to combine.
- Divide pasta between bowls.
- Tear or roughly chop cilantro, then sprinkle over top of spaghetti.
If you've opted to get Beyond Meat®, cook for 5-6 min, in the same way as the chorizo, breaking up patties into smaller pieces, until crispy.**
860
kcal
Calories
37
g
Fat
16
g
Saturated Fat
98
g
Carbohydrate
12
g
Sugar
10
g
Dietary Fiber
39
g
Protein
50
mg
Cholesterol
1590
mg
Sodium
0.5
g
Trans Fat
1300
mg
Potassium
200
mg
Calcium
9.5
mg
Iron
with Sesame-Edamame Rice and Gingery Slaw
with Hot Honey Drizzle and Cabbage Slaw