Plant-Based Mince & Basil Pesto Spaghetti
with Leek & Parmesan Cheese
- Gluten
- Wheat
- Soy
- Milk
- Cashew
- May contain traces of allergens
- Soy
Ingredients
1 packet
Leek
1 packet
Spaghetti
(Contains: Gluten, Wheat; May be present: Soy)
200 g
Plant-Based Mince
(Contains: Soy; )
1 sachet
Nan's Special Seasoning
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Carrot
1 packet
Basil Pesto
(Contains: Milk, Cashew; )
1 tin
Diced Tomatoes with Garlic & Onion
Nutrition Values
Cooking Steps
• Boil the kettle. Thinly slice white and light green parts of leek. Grate the carrot. • Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. Cook spaghetti, uncovered, until 'al dente', 10 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return spaghetti to the saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
Custom Recipe: If you have swapped from pork mince to plant-based mince, heat the pan as above. Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes. Continue with step.
• When the sauce is done, add spaghetti and basil pesto to the pan, then stir to combine. Season to taste.
• Divide pork and basil pesto spaghetti between bowls. • Sprinkle with grated Parmesan cheese to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling the cheese on top.
