Spanish Sun-Dried Tomato and Plant-Based Protein Linguine
with Greens and Sweet Roasted Peppers- Soy
- Milk
- Egg
- Wheat
- Sulphites
- Soy
- Sulphites
- May contain traces of allergens
- Tree nuts
- Fish
- Milk
- Wheat
- Mustard
- Peanuts
- Sesame
Ingredients: Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Linguine (egg, wheat) (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) • Roasted red peppers (peppers, water, sugar (glucose-fructose), salt, vinegar, citric acid, ascorbic acid, calcium chloride) • Sundried tomato pesto (milk) (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) • Spinach • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Shallot • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parmesan cheese (milk) (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)) • Parsley • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide).
Ingredients
2 unit(s)
Impossible™ Burger Patties
(Contains: Soy)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May be present: Soy, Sulphites)
227 g
Fresh Linguine
(Contains: Egg, Wheat)
125 g
Roasted Peppers
(May be present: Sulphites, Tree nuts, Fish, Milk)
56 g
Baby Spinach
1 unit(s)
Cream Cheese
(Contains: Milk)
1 unit(s)
Shallot
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 tbsp
Garlic Puree
(May be present: Milk, Soy, Sulphites)
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May be present: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
7 g
Parsley
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- Peel, then cut shallot into 1/2-inch pieces.
- Drain roasted red peppers.
- Roughly chop spinach.
- Roughly chop parsley.
- To the boiling water, add linguine.
- Cook for 10-13 min, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water. Strain linguine, then return to the pot, off heat.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® and shallots. Cook for 5-6 min, breaking up patties into smaller pieces, until crispy.**
- Add garlic puree, peppers and Smoked Paprika-Garlic Spice Blend.
- Cook for 1 min, stirring constantly, until fragrant.
- Season with salt and pepper.
- To the pan, add sun-dried tomato pesto, cream cheese and reserved pasta water.
- Cook for 2-3 min, stirring occasionally, until cream cheese melts and sauce thickens slightly.
- Add spinach. Cook for 1-2 min, stirring constantly, until wilted.
- Season with salt and pepper.
- To the pot with linguine, add Beyond Meat® sauce, then toss to combine.
- Divide pasta between bowls.
- Sprinkle Parmesan and parsley over top.
If you've opted to get Beyond Meat®, cook for 5-6 min, in the same way as the chorizo, breaking up patties into smaller pieces, until crispy.** Disregard instructions to drain excess fat.
