Quick Creamy Plant-Based Mince & Veggie Pasta
with Parmesan
This saucy creation uses a creamy tomato sauce to coat fusilli, with chunks of tender plant-based mince and flavoursome Parmesan. Add greens that gently wilt when tossed with the pasta, and you’ve got a new recipe that's sure to please everyone.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
celery
1
leek
½ tin
Crushed & Sieved Tomatoes
1 sachet
Garlic & Herb Seasoning
½ bottle
cream
(Contains Milk; )
1 sachet
beef-style stock powder
1
carrot
1 packet
fusilli
(Contains Gluten; May be present Soy, Egg. )
1 packet
plant-based mince
(Contains Soy; )
1 sachet
Nan's Special Seasoning
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
Nutrition Values
Utensils
Cooking Steps
• Bring a large saucepan of salted water to the boil. Finely chop celery. Thinly slice leek. Grate the carrot. • Cook fusilli in the boiling water until 'al dente', 12 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return fusilli to the saucepan. Drizzle with a little olive oil to prevent sticking.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Remember the water is boiling, so be careful!
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add celery, leek and carrot, stirring, until softened, 3-4 minutes.
• Reduce the frying pan to medium heat. Cook tomato paste, Nan's special seasoning and garlic & herb seasoning until fragrant, 1 minute. • Add cream (see ingredients), reserved pasta water, beef-style stock powder and cook, stirring, until warmed through, 1 minute. • Remove pan from heat, then add cooked fusilli and toss to coat. Season to taste.
TIP: Add a splash more water to your sauce if it's looking dry!
TIP: Toss the pasta and sauce in the saucepan if your frying pan isn't big enough.
• Divide Nan's plant-based mince and veggie pasta between bowls. • Sprinkle over grated Parmesan cheese to serve. Enjoy!
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.