Veggie Spag Bol with Grana Padano
with cherry tomatoes & parsley- Gluten
- Tarwe
- Soja
- Gerst
- Mosterd
- Ei
- Melk (inclusief lactose)
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Haver
- Rogge
- Selderij
- Tarwe
- Gluten
.
Ingredients
90 g
Spaghetti
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
½ piece
Onion
½ piece
Garlic
½ piece
Carrot
125 g
Red cherry tomatoes
75 g
Vegan mince
(Contains: Soja, Gerst, Gluten May be present: Haver, Mosterd, Rogge, Selderij, Tarwe, Gluten)
100 g
Passata
½ sachet(s)
Hello Buon Appetito
½ sachet(s)
Hello Umami
10 g
Worcestershire sauce
(Contains: Gluten, Mosterd, Soja, Gerst May be present: Mosterd, Soja)
5 g
Fresh flat leaf parsley
(May be present: Selderij)
20 g
Grana Padano flakes DOP
(Contains: Ei, Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
Olive oil
75 milliliters
Low sodium vegetable stock
1 teaspoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Boil plenty of salted water in a pot or saucepan. Cook the spaghetti for 11 - 13 minutes, or until al dente. Drain and set aside.
- Meanwhile, chop the onion and crush or mince the garlic.
- Grate the carrot and halve the tomatoes.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the onion and the garlic for 3 minutes.
- Add the carrot, the tomatoes, the mince, the passata, the Hello Umami, the Worcestershire sauce, the soy sauce and the Hello Buon Appetito.
- Mix well to combine, then season to taste with salt and pepper.
- Pour in the stock, then turn the heat to low and allow to simmer for 8 - 10 minutes, covered (see Tip).
- Roughly chop the parsley.
Tip: if you can, simmer the sauce for more time, as this deepens the flavour. Add a splash of water as necessary if it seems too thick.
- Serve the spaghetti on plates and top with the sauce.
- Garnish with the cheese and the parsley to finish.
