Plant-Based Mince Ragu Fettuccine
with Basil Pesto & Parsley
Indulge in this plant-based delight where savory plant-based mince is simmered to perfection in a rich, flavourful tomato sauce. Paired with ribbons of fettuccine, this wholesome dish offers a hearty and satisfying experience that proves plant-based eating can be both delicious and comforting.
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 packet
fettuccine
(Contains Gluten(Wheat); May be present Egg, Soy. )
1
carrot
1 stalk
celery
½
Onion
2 clove
garlic
1 packet
plant-based mince
(Contains Soy; )
1 packet
tomato paste
1 sachet
Aussie Spice Blend
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
½ bag
parsley
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a large saucepan with boiling water and a generous pinch of salt. • Cook fettuccine in the boiling water, over high heat, until ‘al dente’, 9 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain fettuccine, then return to saucepan.
• Meanwhile, finely chop carrot, celery, onion (see ingredients) and garlic. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot, celery and onion until tender, 5-6 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 and the reserved pasta water (1/2 cup for 2 people / 1 cup for 4 people) and simmer, until slightly reduced, 1-2 minutes. • Remove pan from heat, add fettuccine and baby spinach leaves, and stir to combine. Season with pepper.
• Divide veggie mince ragu and fettuccine between bowls. • Drizzle over plant-based basil pesto and tear over parsley. Enjoy!