Plant-Based Protein Shreds and Rigatoni in Rosé Sauce
with Zucchini
Ingredients: Zucchini • 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) • Rigatoni pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Yellow onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • 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) • Mediterranean spice blend (dehydrated vegetables (garlic, onion, red bell pepper, tomato), salt, corn starch, spices and herbs, sugar, sumac, citric acid, silicon dioxide, canola oil, lemon oil, spice extract) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Plant-Based Protein Shreds
170 g
Rigatoni
(Contains: Wheat)
7 g
Mediterranean Spice Blend
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
56 mL
Cream
(Contains: Milk)
2 unit(s)
Garlic, cloves
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
1 unit(s)
Zucchini
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
½ unit(s)
Yellow Onion
Not included in your delivery
2.5 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
⅓ tsp
Salt*
⅓ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Bring a large pot of salted water to a boil over high (use same for 4 servings).
- Peel, then mince or grate garlic.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Peel, then cut onion into 1/2-inch pieces.
- To the boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
Reserve 1 cup (2 cups) pasta water. - Strain rigatoni, then return to the pot, off heat.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then protein shreds. Season with half the Mediterranean Spice Blend, salt and pepper.
- Cook for 6-8 min, tossing occasionally, until cooked through.**
- Transfer to a plate. Cover to keep warm.
- Meanwhile, reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil and zucchini. Cook for 2-3 minutes, stirring often. Add onion, garlic and remaining Mediterranean Spice Blend. Cook for 2-3 min, stirring often, until zucchini is tender-crisp. Season with salt and pepper.
- Add 1 tbsp (2 tbsp) butter, cream and pesto. Stir to combine.
- Simmer for 2-3 minutes, then add half the Parmesan. Season with salt and pepper. Stir to combine.
- To the pan with veggies and sauce, add rigatoni and 1/3 cup (2/3 cups) reserved pasta water. Season with salt and pepper. Toss to combine. (NOTE: Continue adding reserved pasta water as needed to reach desired consistency).
- Divide pasta between bowls, then top with protein shreds.
- Sprinkle remaining Parmesan over top.
If you've opted to get plant-based protein shreds, heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then protein shreds. Season with half the Mediterranean Spice Blend, salt and pepper. Cook for 6-8 min, tossing occasionally, until cooked through.** Transfer to a plate. Cover to keep warm.
Top bowls with protein shreds.
