with Chargrilled Capsicum Relish & Greens
Plant-based mince is cooked into a creamy capsicum sauce dotted with pan-fried veggies for a rich and decadent pasta sauce. Stir through some baby leaves at the last minute for a hint of vibrant green. "We’ve replaced the fusilli in this recipe with penne due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!"
Allergens
Utensils
Tags
Olive oil
Penne
1 packet
Celery
1 stalk
Plant-based mince
1 packet
Kiwi Spice Blend
1 sachet
Cream
0.5 packet
Chicken-Style Stock Powder
1 sachet
Chargrilled Capsicum Relish
1 packet
Baby Leaves
1 packet
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook penne uncovered, over high heat, until °al dente°, 12 minutes. • Reserve some of the pasta water (1/2 cup for 2 people / 1 cup for 4 people), drain and return to saucepan.
• Meanwhile, finely chop celery. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery and veggie mince, breaking up with a spoon, until just browned, 4-5 minutes.
• Add Kiwi spice blend and cook until fragrant, 1 minute. • Reduce heat to medium, then add cream (see ingredients), chicken-style stock powder and reserved pasta water (cup for 2 people / cup for 4 people), and cook, stirring, until slightly reduced, 1-2 minutes. • Remove pan from heat, then add chargrilled capsicum relish, cooked penne and baby leaves. Stir to combine.
• Divide creamy plant-based mince pasta between bowls. Enjoy!
3548
kJ
Energy (kJ)
847
kcal
Calories
39.6
g
Fat
16.8
g
of which saturates
82.8
g
Carbohydrate
11.1
g
of which sugars
11.7
g
Dietary Fibre
34.9
g
Protein
1999
mg
Sodium
with Chargrilled Capsicum Relish & Greens
with Chargrilled Capsicum Relish & Greens
