Roasted Veggie Linguine
with Beyond Meat® and Garlic Tomato Sauce- Wheat
- Milk
- Soy
- Sulphites
Some days you want to be adventurous in the kitchen, and other days you want a little more time to put your feet up. This Roasted Veggie Linguine with Beyond Meat Tomato Sauce and Basil gives you a little more time out of the kitchen. Fresh basil and Italian seasoning are the secret to adding sweet and subtle flavours to your dish in an instant1
Ingredients
2 unit
Beyond Meat®
170 g
Linguine
(Contains: Wheat)
1 box
Crushed Tomatoes
113 g
Red Onion
160 g
Sweet Bell Pepper
200 g
Zucchini
1 tbsp
Italian Seasoning
9 g
Garlic
¼ cup
Parmesan Cheese
(Contains: Milk)
2 tbsp
Soy Sauce
(Contains: Wheat, Soy, Sulphites)
1 tsp
Chili Flakes
Not included in your delivery
½ tsp
Sugar*
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Cooking Steps
Before starting, preheat the oven to 450°F and wash and dry all produce. Heat Guide for Step 6:1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add 10 cups water and 2 tsp salt in a large pot. Cover and bring to a boil over high heat. Cut zucchini in half then into 1/2-inch half moons. Core, then cut pepper into 1/2-inch pieces. Peel, then cut onion into 1/2-inch pieces. Peel, then mince or grate garlic.
Add linguine to the pot of boiling water. Cook, stirring occasionally, until linguine is tender, 9-11 min. Drain and return to the same pot. Set aside.
While linguine cooks, toss peppers, zucchini and half the Italian Seasoning with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until veggies soften, 12-14 min.
While veggies roast, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then Beyond Meat® and onions. Cook, breaking up patties into bite-sized pieces, until starting to brown, 1 min. Add garlic, soy sauce and remaining Italian seasoning. Cook, stirring occasionally, until slightly crispy, 4-5 min.** Season with pepper.
Add crushed tomatoes, 1/2 tsp sugar and 1/2 cup water (dbl both for 4 ppl) to the pan. Cook, stirring often, until slightly thickened, 2-3 min. Remove pan from heat. Add sauce and roasted veggies to the pot with linguine. Toss to combine. Season with salt and pepper.
Divide roasted veggie linguine between plates. Sprinkle over 1/4 tsp chili flakes (dbl for 4 ppl) (NOTE: Reference the Heat Guide in Start Strong) and the Parmesan.
