Plant-Based Protein Shreds Pesto Pasta
with Basil and Heirloom Tomatoes- Wheat
- Sulphites
- Milk
- Mustard
- Sesame
- Soy
- Tree nuts
- Wheat
- Egg
- Fish
- Milk
- May contain traces of allergens
- Crustaceans
- Gluten
- Sulphites
- Peanuts
- Triticale
We've put a big summer twist on the classic Bolognese by swapping in plant-based protein shreds and pesto and adding heirloom tomatoes. Together, these ingredients create an incredible depth of flavour to make a delicious sunny day pasta! Ingredients: Zucchini • 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) • Baby heirloom tomatoes • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • 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) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Fresh basil • Italian herb spice blend (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) (sulphites).
Ingredients
200 g
Plant-Based Protein Shreds
170 g
Spaghetti
(Contains: Wheat)
7 g
Basil
1 unit(s)
Zucchini
113 g
Baby Heirloom Tomatoes
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 tbsp
Garlic Puree
(May be present: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
¼ cup
Basil Pesto
(Contains: Milk May be present: Soy, Sulphites)
4.3 g
Italian Seasoning
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Triticale, Wheat)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
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 (use same for 4 servings).
- Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Halve tomatoes.
- To the boiling water, add spaghetti. Cook for 12-13 min, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water.
- Strain spaghetti, then return to the pot, off heat.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then protein shreds, garlic puree and Italian Seasoning. Cook for 6-8 min, tossing occasionally, until cooked through.**
- Add zucchini. Cook for 3-4 min, stirring occasionally, until tender. Season with salt and pepper.
- To the pan with protein shred mixture, add pesto, tomatoes, reserved pasta water and vinegar. Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
- Season with salt and pepper.
- To the pan with sauce, add spaghetti, half the Parmesan and 1 tbsp (2 tbsp) butter.
- Remove the pan from heat, then stir until spaghetti is coated.
- Divide protein shred pesto pasta between plates.
- Sprinkle with remaining Parmesan.
- Tear basil over top.
If you've opted to get plant-based protein shreds, cook the same way as the recipe instructs you to cook turkey, tossing occasionally for 6-8 min, until cooked through.**
