with Beyond Meat® and Cremini Mushrooms
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, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Mustard, Sulphites)
Vegetable Broth Concentrate
Not included in your delivery
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.