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Roasted Veggie Linguine

Roasted Veggie Linguine

with Beyond Meat® and Garlic Tomato Sauce

Beyond Meat®
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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

Allergens:Wheat/BléMilk/LaitSoy/SojaSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Beyond Meat®

170 g

Linguine

(ContainsWheat/Blé)

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

(ContainsMilk/Lait)

2 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

1 tsp

Chili Flakes

Not included in your delivery

½ tsp

Sugar*

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories870 kcal
Fat37 g
Saturated Fat11 g
Carbohydrate95 g
Sugar19 g
Dietary Fiber11 g
Protein43 g
Cholesterol15 mg
Sodium1290 mg
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.

4

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.

5

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.

6

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.