Sun Beam Spaghetti Inspired By Tangled
with creamy veggie mince & pecorino
You might only be familiar with mascarpone from tiramisu. In this dish, however, it's used to make a deliciously creamy tomato sauce!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
90 g
Spaghetti
(Contains: Tarwe May be present: Mosterd, Soja, Ei)
½ piece
Romano pepper
½ piece
Onion
1 piece
Garlic
½ pack
Diced tomatoes with garlic & onion
5 g
Fresh basil
(May be present: Selderij)
20 g
Grated Pecorino DOP
(Contains: Melk (inclusief lactose))
25 g
Mascarpone
(Contains: Melk (inclusief lactose))
½ sachet(s)
Italian seasoning
75 g
Vegan mince
(Contains: Soja, Gerst, Gluten May be present: Mosterd, Selderij, Haver, Rogge, Tarwe, Gluten)
½ piece
Carrot
½ piece
Tomato
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan for the spaghetti.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the veggie mince with half of the Italian herbs for 4 - 5 minutes, then remove from the pan and set aside.
- Chop the onion and crush or mince the garlic. Dice the Romano pepper. Cut the carrot into thin crescents.
- Boil the spaghetti for 10 - 12 minutes until done, then reserve some of the pasta water before draining and setting aside.
- Finely chop the basil and dice the tomato.
- Heat a drizzle of olive oil in the same frying pan over medium-high heat. Fry the garlic and onion for 1 - 2 minutes.
- Add the Romano pepper and the carrot, then fry for another 1 - 2 minutes.
- Deglaze with the balsamic vinegar, then add the diced tomatoes from the pack, along with the sugar and the rest of the Italian herbs.
- Season to taste with salt and pepper, then cover with the lid and allow to simmer for 6 - 8 minutes.
- Stir in the mascarpone and the veggie mince, then simmer for 2 - 3 more minutes.
- Add the spaghetti and 1 tbsp pasta water per person, then mix well to combine.
- Serve the spaghetti on deep plates and top with the tomato.
- Garnish with the pecorino and the basil (see Tip).
Health Tip: if you're watching your salt intake, serve just half of the pecorino and keep the rest to use another time.
