HelloHero: Italian Plant-Based Mince Pasta
with Baby Leaves & Cheddar Cheese
- Gluten
- Soy
- Milk
- Soy
- Eggs
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Sesame
- Almond
- Traces of Cashew
- Traces of Pistachio
- Traces of Walnut
Pasta with a cheesy tomato sauce, veggies and the combo of plant-based, all packed into one amazing piled-high pasta. If that’s what you were hoping for, then this dish won’t disappoint you!
Ingredients
1 packet
orecchiette
(Contains: Gluten; May be present: Soy, Eggs)
½
Onion
1
tomato
1 packet
plant-based mince
(Contains: Soy; )
1 sachet
Kiwi Spice Blend
1 packet
tomato paste
1 sachet
Chicken-Style Stock Powder
1 tsp
brown sugar
(May be present: Soy, Gluten, Milk, Peanuts, Sesame, Almond, Cashew, Pistachio, Walnut)
1 packet
Baby Leaves
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains: Gluten; )
40 g
butter
(Contains: Milk; )
1 cup
milk
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil. • Cook orecchiette in boiling water, over high heat, until 'al dente', 8 minutes. • Reserve some pasta water (3/4 cup for 2 people / 11/2 cups for 4 people), then drain orecchiette and return to saucepan.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, finely chop onion (see ingredients) and tomato. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add onion and tomato, and cook until tender, 3-5 minutes.
• Reduce the frying pan to medium heat, then add Kiwi spice blend, plain flour, butter and tomato paste and cook until fragrant, 1-2 minutes. • Add chicken-style stock powder, the brown sugar, and slowly stir in milk, allow to slightly thicken. • Remove pan from heat, then add cooked orecchiette, baby leaves and cheddar cheese, stirring, until leaves are wilted. Season with salt and pepper.
• Divide plant-based mince orecchiette between bowls. • Top with shredded Parmesan cheese to serve. Enjoy!
