avec légumes et sauce tomate
Ingrédients : Tomates broyées à l’oignon et à l’ail (pâte de tomate, eau, tomates en dés, oignon déshydraté, sel, ail déshydraté, sucre, acide citrique) • Burger végé (eau, protéine de pois, huile de canola, arôme, huile de coco raffinée, protéine de riz, levure séchée, beurre de cacao, méthylcellulose, fécule de pomme de terre, extrait de pomme, chlorure de potassium, sel, vinaigre, jus de citron concentré, extrait de jus de betterave (glycérine végétale, eau, acide ascorbique, extrait de betterave, maltodextrine), extrait de grenade, lécithine de tournesol, vitamines et minéraux (niacine, chlorhydrate de pyridoxine, chlorhydrate de thiamine, riboflavine, cyanocobalamine, pantothénate de calcium, orthophosphate ferrique, sulfate de zinc)) • Courgette • Rigatonis (blé) (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) • Mozzarella (lait) (lait pasteurisé, substances laitières modifiées, eau, crème, sel, fructose, chlorure de calcium, culture bactérienne, enzyme microbienne, présure microbienne, acide citrique, phosphate de sodium, citrate de sodium, sorbate de potassium, cellulose, natamycine) • Épinards • Fromage à la crème (lait) (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) • Ail • Assaisonnement italien (origan, basilic, marjolaine, poudre d'ail, romarin, flocons de persil, feuille de laurier, huile de canola, dioxyde de silicium) • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Tags
Beyond Meat®
2 unit(s)
Rigatonis
170 g
Courgette
1 unit(s)
Sel d’ail
1 g
Jeunes épinards
56 g
Fromage à la crème
1 unit(s)
Mozzarella, râpée
0.75 cup
Assaisonnement italien
2.15 g
Tomates broyées à l'ail et aux oignons
1 unit(s)
Gousses d'ail
2 unit(s)
Sel*
0.13 tsp
Poivre*
0.125 tsp
Sucre*
0.25 tsp
Huile*
0.5 tsp
- Before starting, preheat the broiler to high.
- Bring a large pot of salted water to a boil.
- Wash and dry all produce.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Roughly chop spinach.
- Peel, then mince or grate garlic.
- To the boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
- Strain rigatoni, then return to the pot, off heat.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1 tsp (2 tsp) oil, then Beyond Meat® and zucchini.
- Cook for 5-6 min, breaking up patties into smaller pieces, until Beyond Meat® is crispy and zucchini is tender-crisp.**
- To the pan with Beyond Meat® and zucchini, add garlic, half the Italian Seasoning (use all for 4 servings) and 1/4 tsp (1/2 tsp) garlic salt. Season with pepper.
- Cook for 1 min, stirring often, until fragrant.
- Add crushed tomatoes, 1/4 tsp (1/2 tsp) sugar, spinach, cream cheese and half the mozzarella. Cook for 1-2 min, stirring often, until spinach is wilted and sauce is smooth.
- Season with salt and pepper.
- Meanwhile, grease an 8x8-inch baking dish with 1/2 tsp oil. (NOTE: For 4 servings, grease a 9x13-inch baking dish with 1 tsp oil.)
- When sauce is done, add to the pot with rigatoni, then stir to coat.
- Transfer rigatoni mixture to the prepared baking dish, then sprinkle remaining mozzarella over top.
- Broil in the middle of the oven for 1-3 min, until cheese melts. (TIP: Keep your eye on cheese so it doesn't burn!)
- Let baked rigatoni cool for 2-3 min before serving.
- Divide between bowls.
If you've opted to get Beyond Meat®, when the pan is hot, add 1 tsp (2 tsp) oil, then Beyond Meat® and zucchini. Cook for 5-6 min, breaking up patties into smaller pieces, until Beyond Meat® is crispy and zucchini is tender-crisp.** Disregard instructions to drain excess fat.
870
kcal
Calories
33
g
Fat
16
g
Saturated Fat
102
g
Carbohydrate
16
g
Sugar
12
g
Dietary Fiber
49
g
Protein
50
mg
Cholesterol
1460
mg
Sodium
1
g
Trans Fat
1950
mg
Potassium
550
mg
Calcium
11.5
mg
Iron
