You won't miss the beef in these hearty Beyond Meat®-balls smothered in a creamy sauce with savoury cremini mushrooms and spinach, all on top of comforting herby pasta.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Dijon Mustard(ContainsMustard/Moutarde, Sulphites/Sulfite)
Vegetable Broth Concentrate
Salt and Pepper*
Before starting, preheat oven to 450°F and wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Thinly slice mushrooms. Roughly chop parsley. Peel, then using a box grater, coarsely grate shallot. Peel, then mince or grate garlic.
Add fusilli to the pot of boiling water. Cook, stirring occasionally, until tender, 9-10 min. Drain and return to the same pot, off heat.
While fusilli cooks, crumble Beyond Meat® into a large bowl. Add shallot, panko, half the garlic and 1/4 tsp salt (dbl for 4 ppl). Season with pepper. Roll Beyond Meat® mixture into equal 1 1/2-inch sized meatballs (NOTE: You should have 8 for 2 ppl or 16 for 4 ppl). Transfer meatballs to a foil-lined baking sheet. Bake in middle of oven, until golden, 10-12 min.**
While Beyond Meat®-balls bake, heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until softened, 5-6 min. Season with salt and pepper. Add flour and remaining garlic. Cook, stirring often, until coated, 1-2 min.
Add 3/4 cup water (dbl for 4 ppl), broth concentrate and mustard to the pan with mushrooms. Cook, stirring often, until sauce thickens, 2-3 min. Add spinach and stir until wilted, 1 min. Remove pan from the heat, then stir in meatballs and sour cream. Toss to combine. Season with salt and pepper.
Toss fusilli with half the parsley and 1 tbsp butter (dbl for 4 ppl). Season with salt and pepper. Divide fusilli between bowls, then top with Beyond Meat®-balls, mushrooms and sauce. Sprinkle over remaining parsley.