Nan's Veggie Mince Spaghetti Bolognese
with Garden Salad & Flaked Almonds
Golden ropes of spaghetti coated in a rich, creamy tomato sauce and veggie mince. Finished with a scattering of almonds and a complementary salad, this is nothing short of a small bite of heaven.
The quantities provided above are averages only.
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
tomato
1
Brown Onion
1 packet
flaked almonds
(Contains Almond; )
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
1 packet
plant-based mince
(Contains Soy; )
1 sachet
tomato paste
1 sachet
Garlic & Herb Seasoning
1 sachet
vegetable stock powder
½ packet
Plant-Based Cream
(Contains Soy; )
1 bag
baby spinach leaves
1 bag
Mixed Salad Leaves
Not included in your delivery
1
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Roughly chop tomato. Thinly slice onion. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
• Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook spaghetti, uncovered, over high heat, until ‘al dente’, 10 minutes. • Reserve some pasta water (1 cup for 2 people / 2 cups for 4 people). Drain and return spaghetti to saucepan.
• Meanwhile, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium-low, add tomato paste, garlic & herb seasoning and cook until fragrant, 1 minute. • Add vegetable stock powder, plant-based cream (see ingredients), reserved pasta water (1/2 cup for 2 people / 1 cup for 4 people) and simmer, until slightly reduced, 1-2 minutes. • Add spaghetti, baby spinach leaves and caramelised onion and gently toss to combine. Season to taste.
TIP: Add a splash of extra pasta water if the sauce mixture looks too thick.
• Meanwhile, combine mixed salad leaves, tomato and a drizzle of balsamic vinegar and olive oil in a large bowl. Season to taste.
• Divide veggie mince spaghetti bolognese between bowls. • Top with toasted almonds. Serve with garden salad. Enjoy!