Rustic Plant-Based Mince Spaghetti Bolognese
with Parmesan Cheese
- Gluten
- Wheat
- Soy
- Milk
- May contain traces of allergens
- Soy
- Wheat
- Gluten
Comfort food, but make it quick! This bolognese brings rich, slow-cooked flavour in a fraction of the time. Perfectly al dente spaghetti gets tossed with a hearty plant-based mince and tomato ragu and topped with a generous sprinkle of Parmesan cheese. It’s a cosy, satisfying classic made easy!
Ingredients
1 packet
Soffritto Mix
1 packet
Spaghetti
(Contains: Gluten, Wheat; May be present: Soy)
200 g
Plant-Based Mince
(Contains: Soy; )
2 packet
Tomato Sugo
(May be present: Wheat, Gluten)
1 sachet
Classic Roast Seasoning
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
g
butter
(Contains: Milk; )
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook spaghetti in boiling water until ‘al dente’, 10 minutes.
• Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain spaghetti, then return to saucepan.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook veggie mince and soffritto mix, breaking up with a spoon, until just browned, 4-5 minutes.
• Reduce heat to medium then add Aussie spice blend and cook until fragrant, 1 minute.
• Stir in tomato sugo, the butter and reserved pasta water, until slightly thickened, 1-2 minutes.
• Remove pan from heat and stir through cooked spaghetti until well combined. Season with pepper.
• Divide quick rustic plant-based mince spaghetti bolognese between bowls. Top with Parmesan cheese. Enjoy!
• If you've added a fancify add-on bundle, roughly chop roasted almonds to top. Dollop with basil pesto. Tear over parsley to garnish.
