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!
Tags:
Family
•Veggie
Allergens:
Tarwe
•Melk (inclusief lactose)
•Soja
•Gerst
•Gluten
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total25 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
Spaghetti
½ piece
Romano pepper
½ piece
Onion
1 piece
Garlic
½ pack
Diced tomatoes with garlic & onion
5 g
Fresh basil
20 g
Grated Pecorino DOP
25 g
Mascarpone
½ sachet(s)
Italian seasoning
75 g
Vegan mince
½ piece
Carrot
½ piece
Tomato
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
½ teaspoon
Sugar
Water
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3646 kJ
Calories871 kcal
Fat33.8 g
Saturated Fat14.7 g
Carbohydrate99.9 g
Sugar30.7 g
Dietary Fiber17.8 g
Protein36.7 g
Salt3.6 g
Potassium177.1 mg
Calcium51.8 mg
Iron2.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Casserole with Lid
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.
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