HelloHero: Creamy Plant-Based Mince Pasta

Name: HelloHero: Creamy Plant-Based Mince Pasta with Chargrilled Capsicum Relish & Greens
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet Penne; 1 stalk Celery; 1 packet Plant-Based Mince; 1 sachet Kiwi Spice Blend; ½ packet Cream; 1 sachet Chicken-Style Stock Powder; 1 packet Chargrilled Capsicum Relish; 1 packet Baby Leaves

with Chargrilled Capsicum Relish & Greens

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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!"

Tags:

Kid Friendly

•Veggie

•Bestseller

Allergens:

Gluten

•Soy

•Milk

•Sulphites

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Penne

(Contains: Gluten; May be present: Soy, Eggs. )

1 stalk

Celery

1 packet

Plant-Based Mince

(Contains: Soy; )

1 sachet

Kiwi Spice Blend

½ packet

Cream

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

1 packet

Baby Leaves

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)3548 kJ

Calories847 kcal

Fat39.6 g

of which saturates16.8 g

Carbohydrate82.8 g

of which sugars11.1 g

Dietary Fibre11.7 g

Protein34.9 g

Sodium1999 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

• 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.