Veggie Mince Ragu & Fusilli
with Rosemary Pangrattato & Nutty Pear Salad
In Italian cuisine, ‘ragu’ is a meat-based sauce served with pasta. Tonight, we're switching it up by using veggie mince! For this plant-based edition, we’ll infuse love into a rich tomato sauce with garlic, herbs and veggies to make this a dish anyone can love.
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
Ingredients
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
3 clove
garlic
1
pear
1
carrot
1 sprig
rosemary
½ packet
panko breadcrumbs
(Contains Gluten; )
1 packet
fusilli
(Contains Gluten; May be present Soy, Egg. )
½ packet
Veggie Mince
(Contains Soy, Gluten; May be present Milk, Egg, Sesame, Peanut, Tree Nuts. )
1 sachet
Garlic & Herb Seasoning
1 tin
chopped tomatoes
1 sachet
vegetable stock powder
1 bag
salad leaves
1 packet
Plant-Based Grated Parmesan
(May be present Gluten, Peanut, Milk, Sesame, Soy, Tree Nuts. )
1
onion
Not included in your delivery
olive oil
30 g
plant-based butter
1 drizzle
balsamic vinegar
1 tsp
brown sugar
Nutrition Values
Utensils
Instructions
Bring a large saucepan of salted water to the boil. Roughly chop the roasted almonds. Finely chop the garlic and brown onion. Grate the carrot. Pick and finely chop the rosemary leaves (see ingredients). In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Toast the panko breadcrumbs (see ingredients), tossing, until golden, 2-3 minutes. Add the rosemary, 1/2 the garlic and a drizzle of olive oil and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and set aside.
Cook the fusilli in the boiling water until ‘al dente’, 11 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), drain, then return the pasta to the saucepan and drizzle with olive oil to prevent sticking.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the onion, carrot, veggie mince (see ingredients), garlic & herb seasoning and remaining garlic, breaking the mince up with a spoon, 4-5 minutes.
Reduce the heat to medium-high, then add the chopped tomatoes, plant-based butter, reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and vegetable stock powder and stir to combine. Reduce the heat to medium, then simmer until slightly thickened, 4-6 minutes. Add the brown sugar and stir to combine. Season to taste.
TIP: Add a splash more reserved pasta water if the sauce is too thick.
Transfer the ragu to the pan with the cooked fusilli. Toss to coat and season to taste. Set aside. Thinly slice the pear. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. Add the pear, almonds and spinach & rocket mix and toss to coat.
Divide the veggie mince ragu and fusilli between bowls. Top with the plant-based grated Parmesan and sprinkle over the rosemary pangrattato. Serve with the nutty pear salad.
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