Plant-Based Mince Ragu Fettuccine

Name: Plant-Based Mince Ragu Fettuccine with Basil Pesto & Parsley
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet fettuccine; 1 carrot; 1 stalk celery; ½ Onion; 2 clove garlic; 1 packet plant-based mince; 1 packet tomato paste; 1 sachet Aussie Spice Blend; 1 sachet vegetable stock powder; 1 bag baby spinach leaves; 1 packet Plant-Based Basil Pesto; ½ bag parsley

with Basil Pesto & Parsley

4.0(30)

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Calories

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Protein

36.3g protein

Total

25 minutes

Difficulty

Easy

Plant Based

Climate Superstar

Allergens:

Gluten(Wheat)
Soy
cashews
Eggs
May contain traces of allergens
Soy
Gluten
Fish
Milk
Sesame

Indulge in this plant-based delight where savory plant-based mince is simmered to perfection in a rich, flavourful tomato sauce. Paired with ribbons of fettuccine, this wholesome dish offers a hearty and satisfying experience that proves plant-based eating can be both delicious and comforting.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

fettuccine

(Contains: Gluten(Wheat), Eggs, May contain traces of allergens, Soy; )

carrot

1 stalk

celery

Onion

2 clove

garlic

1 packet

plant-based mince

(Contains: Soy; )

1 packet

tomato paste

1 sachet

Aussie Spice Blend

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

Plant-Based Basil Pesto

(Contains: cashews, Eggs, May contain traces of allergens, Soy, Gluten, Fish, Milk, Sesame; )

½ bag

parsley

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)3286 kJ

Fat29.3 g

of which saturates3.2 g

Carbohydrate89.3 g

of which sugars12.4 g

Protein36.3 g

Sodium2053 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 Pan

•Large Frying Pan

Cooking Steps

PDF

• Boil the kettle. • Half-fill a large saucepan with boiling water and a generous pinch of salt. • Cook fettuccine in the boiling water, over high heat, until ‘al dente’, 9 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain fettuccine, then return to saucepan.

• Meanwhile, finely chop carrot, celery, onion (see ingredients) and garlic. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot, celery and onion until tender, 5-6 minutes. • Add plant-based mince and cook, breaking up with a spoon, until just browned, 3-4 minutes.

• Reduce heat to medium, add garlic, tomato paste and Aussie spice blend, and cook until fragrant, 1 minute. • Add vegetable stock powder and the reserved pasta water (1/2 cup for 2 people / 1 cup for 4 people) and simmer, until slightly reduced, 1-2 minutes. • Remove pan from heat, add fettuccine and baby spinach leaves, and stir to combine. Season with pepper.