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Veggie Mince Ragu & Fusilli

Veggie Mince Ragu & Fusilli

with Rosemary Pangrattato & Nutty Pear Salad

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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.

Tags:Plant Based
Allergens:Tree NutsGlutenSoy

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

roasted almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

3 clove

garlic

1

pear

1

carrot

1 sprig

rosemary

½ packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)

1 packet

fusilli

(ContainsGlutenMay be presentSoy, Egg)

½ packet

veggie mince

(ContainsGluten, SoyMay be presentPeanuts, Sesame, Milk, Tree Nuts, Egg)

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 presentGluten, Peanuts, Sesame, Milk, 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/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3981 kJ
Fat25.6 g
of which saturates10.6 g
Carbohydrate136.4 g
of which sugars30.9 g
Protein35.2 g
Sodium2376 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.