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: 200 g Plant-Based Mince; 1 packet Chargrilled Capsicum Relish; 1 packet Penne; 1 Celery; 1 packet Baby Leaves; 1 packet Cream; 1 sachet Chicken-Style Stock Powder; 1 sachet Kiwi Spice Blend; 1 drizzle olive oil

with Chargrilled Capsicum Relish & Greens

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Both plant-based mince are 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.

Tags:

Kid Friendly

•Veggie

•Bestseller

Allergens:

Soy

•Sulphites

•Gluten

•Wheat

•Milk

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

200 g

Plant-Based Mince

(Contains: Soy; )

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

1 packet

Penne

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

Celery

1 packet

Baby Leaves

1 packet

Cream

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

1 sachet

Kiwi Spice Blend

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories1090 kcal

Energy (kJ)4570 kJ

Fat66.2 g

of which saturates32.3 g

Carbohydrate83.6 g

of which sugars13 g

Dietary Fibre10.7 g

Protein36.8 g

Sodium1970 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

•Medium Saucepan

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.