Plant-Based Mince & Mushroom Fusilli
with Parmesan Cheese & Parsley
It’s our favourite night again, pasta night! Twirly fusilli is the perfect shape to capture saucy veggie mince and tender veggies, making every a bite a balancing act of savoury flavours.
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
Button Mushrooms
1
Carrot
2 clove
Garlic
1 packet
Fusilli
(Contains Gluten; May be present Soy, Egg. )
1 packet
Plant-Based Mince
(Contains Soy; )
1 packet
Tomato Paste
1 sachet
classic roast seasoning
1 sachet
Vegetable Stock Powder
1 packet
parsley
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
brown sugar
Nutrition Values
Utensils
Instructions
• Boil the kettle. • Thinly slice button mushrooms. Finely chop carrot and garlic.
• Half-fill a large saucepan with boiling water and a generous pinch of salt. • Cook fusilli in the boiling water, over high heat, until ‘al dente’, 12 minutes. • Reserve pasta water (3/4 cup for 2 people / 1 1/2 cups for 4 people). Drain fusilli, then return to saucepan.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Add carrot and mushrooms, and cook until browned and softened, 8-10 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, the brown sugar and the reserved pasta water and simmer, until slightly reduced, 1-2 minutes. • Remove pan from heat, add fusilli and stir to combine. Season with pepper.
• Divide plant-based mince and mushroom fusilli between bowls. • Tear over parsley. Sprinkle with grated Parmesan cheese to serve. Enjoy!