Spaghetti and Rosé Plant-Based Protein Shred Ragu
with Parmesan- Wheat
- Milk
- Milk
- Sulphites
- Wheat
- Tree nuts
- Triticale
- Mustard
- Soy
- Sesame
- Peanuts
- May contain traces of allergens
Cream is the secret ingredient in this speedy plant-based protein shred ragu. Traditionally, this sauce is slow-cooked with milk for hours and hours. Instead, we've added a hearty splash of cream to take a delicious shortcut. Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • 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) • Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Carrots • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • 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) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Parsley • Garlic salt (salt, garlic powder, silicon dioxide) • Chili flakes.
Ingredients
200 g
Plant-Based Protein Shreds
170 g
Spaghetti
(Contains: Wheat)
1 unit(s)
Carrot
1 unit(s)
Shallot
7 g
Parsley
1 unit(s)
Crushed Tomatoes with Garlic and Onion
56 mL
Cream
(Contains: Milk)
1 unit(s)
Beef Broth Concentrate
4 g
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
4 g
Chili Flakes
(Contains: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts, May contain traces of allergens)
Not included in your delivery
0.06 tsp
Pepper*
½ tbsp
Oil*
0.13 tsp
Salt*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, peel, then cut shallot into 1/4-inch pieces.
- Peel, then coarsely grate carrot.
- Roughly chop parsley.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook for 6-8 min, tossing occasionally, until cooked through.**
- Add carrots and shallots. Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Meanwhile, to the boiling water, add spaghetti. Cook for 10-12 min, until tender but still firm to the bite.
- Reserve 3/4 cup (1 1/2 cups) pasta water. Strain spaghetti, then return to the pot off heat.
- Meanwhile, to the pan with protein shreds and veggies, add crushed tomatoes, broth concentrate, garlic salt and 1/4 tsp (1/2 tsp) chili flakes. (NOTE: Like things spicy? Add more chili flakes!) Bring to a simmer.
- Once simmering, reduce heat to medium-low. Cook for 6-8 min, stirring occasionally, until sauce thickens slightly.
- Add cream, then return to a simmer. Season with salt and pepper.
- Remove the pan from heat, then add spaghetti, half the Parmesan, 1/2 cup reserved pasta water and 1 tbsp (2 tbsp) butter.
- Toss to combine for 1 min, until butter melts and spaghetti is coated. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)
- Divide spaghetti and rosé protein shred ragu between bowls.
- Top with parsley and remaining Parmesan.
- Sprinkle remaining chili flakes over top, if you like.
If you've opted to get plant-based protein shreds, cook the same way as the recipe instructs you to cook beef, tossing occasionally for 6-8 min, until cooked through.**
