Goulash-Style Pasta
with Beyond Meat® and Roasted Peppers
We've created a HelloFresh twist on a classic goulash with herby, smoky Beyond Meat. Hungarian goulash is neither a soup nor a stew, but something in between; we hope you enjoy this 'stoup'!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Beyond Meat®
170 g
Cavatappi
(Contains Gluten)
1 unit
Vegetable Broth Concentrate
2 tbsp
Tomato Sauce
1 box
Crushed Tomatoes
160 g
Sweet Bell Pepper
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
7 g
Chives
1.5 tsp
Smoked Paprika
(Contains Soy)
6 g
Garlic
56 g
Onion, chopped
Not included in your delivery
2 tsp
Salt*
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F and wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl). Cover and bring to a boil over high heat. Add cavatappi to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 8-9 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return to the same pot.
While water boils, core, then cut peppers into 1/2-inch pieces. Toss peppers with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until tender, 14-15 min.
While peppers roast, peel, then mince or grate garlic. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 3-4 min. Add Beyond Meat®, garlic, smoked paprika and tomato sauce. Cook, breaking up patties into smaller pieces, until slightly crispy, 5-6 min.** Season with salt and pepper.
Add Beyond Meat® mixture, crushed tomatoes, broth concentrate and reserved pasta water to the pot with the cavatappi. Heat the pot over medium-low heat. Cook, stirring occasionally, until sauce is slightly reduced and cavatappi is coated, 2-3 min.
While sauce simmers, finely chop chives. Stir cheese, roasted peppers and half the chives into the goulash. Season with salt and pepper.
Divide the goulash between bowls. Sprinkle over remaining chives.
