Campbell's Caesar Pasta with Plant-Based Protein Shreds
with Leeks and Parmesan- Wheat
- Egg
- Fish
- Milk
- Mustard
- Sulphites
- May contain traces of allergens
- Crustaceans
- Gluten
- Sesame
- Soy
- Sulphites
- Wheat
- Milk
- Mustard
- Peanuts
- Tree nuts
Our Caesar pasta with plant-based protein shreds is luxuriously creamy and enriched with the depth of flavour from Campbell's chicken broth concentrate. With the addition of savoury Parmesan, delicate leeks and vibrant spinach, every forkful is a delight. Ingredients: Chicken broth (chicken broth (water, chicken stock), yeast extract, salt, sugars (dextrose), canola oil or soybean oil, sunflower oil, carnauba wax, natural flavour) • Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Penne pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Caesar dressing (soybean oil, water, vinegar, frozen egg yolk, parmesan cheese (milk), romano cheese (milk), sugar, salt, modified corn starch, worcestershire sauce (vinegar, blackstrap molasses, glucose, water, salt, caramel, garlic powder, sugar, spices, tamarind, natural flavour, sulphite), concentrated lemon juice, garlic, dried garlic, mustard, canola oil, onion powder, anchovies, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (anchovies, egg, milk, mustard) • Leek • Spinach • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Ingredients
200 g
Plant-Based Protein Shreds
170 g
Penne
(Contains: Wheat)
4 tbsp
Caesar Dressing
(Contains: Egg, Fish, Milk, Mustard May be present: Crustaceans, Gluten, Sesame, Soy, Sulphites, Wheat)
56 g
Leek, sliced
56 g
Baby Spinach
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 tbsp
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
1 unit(s)
Campbells Chicken Concentrate
Not included in your delivery
½ tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
- Add penne to the boiling water. Cook uncovered, stirring occasionally, until al dente, 8-10 min. Drain and return penne to the same pot, off heat.
- Meanwhile, roughly chop spinach.
- Pat plant-based protein shreds dry with paper towels, then season with salt, pepper and Zesty Garlic Blend.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then plant-based protein shreds. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Cook, tossing occasionally until cooked through, 6-8 min.** Transfer to a plate. Cover to keep warm.
- Reheat the large non-stick pan over medium.
- When hot, add 2 tbsp (4 tbsp) butter, then leeks. Cook, stirring often, until tender, 2-3 min.
- Add penne, spinach and Campbell's Chicken Concentrate to the pan.
- Cook, stirring often, until penne is cooked and sauce has reduced slightly, 3-4 min.
- Season with salt and pepper.
- Add Caesar dressing and half the Parmesan cheese. Stir to coat, 1 min.
- Divide pasta between plates.
- Top with plant-based protein shreds, crispy shallots and remaining Parmesan.
If you've opted to get plant-based protein shreds, season them the same way the recipe instructs you to season the chicken.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then plant-based protein shreds. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.) Cook, tossing occasionally until cooked through, 6-8 min.** Transfer to a plate. Cover to keep warm.
Top pasta with plant-based protein shreds. Disregard instructions to thinly slice.
