with Parmesan
Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Plant-based burger patty (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Carrots • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Parsley • Garlic salt (salt, garlic powder, silicon dioxide) • Chili flakes.
Allergens
Utensils
Tags
Beyond Meat®
2 unit(s)
Spaghetti
170 g
Carrot
1 unit(s)
Shallot
1 unit(s)
Parsley
7 g
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Cream
56 mL
Beef Broth Concentrate
1 unit(s)
Garlic Salt
4 g
Parmesan Cheese, shredded
0.25 cup
Chili Flakes
4 g
Pepper*
0.06 tsp
Oil*
0.5 tbsp
Salt*
0.125 tsp
Butter*
1 tbsp
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high (use same for 4 servings).
- Meanwhile, peel, then cut shallot into 1/4-inch pieces.
- Peel, then coarsely grate carrot.
- Roughly chop parsley.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat®. Cook for 5-6 min, breaking up patties into smaller pieces, until crispy.**
- Add carrots and shallots. Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Meanwhile, to the boiling water, add spaghetti. Cook for 10-12 min, until tender but still firm to the bite.
- Reserve 3/4 cup (1 1/2 cups) pasta water. Strain spaghetti, then return to the pot off heat.
- Meanwhile, to the pan with Beyond Meat® and veggies, add crushed tomatoes, broth concentrate, garlic salt and 1/4 tsp (1/2 tsp) chili flakes. (NOTE: Like things spicy? Add more chili flakes!) Bring to a simmer.
- Once simmering, reduce heat to medium-low. Cook for 6-8 min, stirring occasionally, until sauce thickens slightly.
- Add cream, then return to a simmer. Season with salt and pepper.
- Remove the pan from heat, then add spaghetti, half the Parmesan, 1/2 cup reserved pasta water (use same for 4 servings) and 1 tbsp (2 tbsp) butter.
- Toss to combine for 1 min, until butter melts and spaghetti is coated. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)
- Divide spaghetti and rosé Beyond Meat® ragu between bowls.
- Top with parsley and remaining Parmesan.
- Sprinkle remaining chili flakes over top, if you like.
If you've opted to get Beyond Meat®, cook for 5-6 min, in the same way as the beef, breaking up patties into smaller pieces, until crispy.**
920
kcal
Calories
39
g
Fat
19
g
Saturated Fat
108
g
Carbohydrate
20
g
Sugar
13
g
Dietary Fiber
40
g
Protein
60
mg
Cholesterol
1870
mg
Sodium
1
g
Trans Fat
1850
mg
Potassium
300
mg
Calcium
10
mg
Iron
