Creamy Spaghetti with Veggie Mince & Pecorino

Name: Creamy Spaghetti with Veggie Mince & Pecorino in mascarpone-tomato sauce with Romano pepper & fresh basil
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 180 g Spaghetti; 1 piece Romano pepper; 1 piece Onion; 2 piece Garlic; 1 pack Diced tomatoes with garlic & onion; 10 g Fresh basil; 40 g Grated Pecorino DOP; 50 g Mascarpone; 1 sachet(s) Italian seasoning; 150 g Vegan mince; 1 piece Carrot; 1 piece Tomato; 2 tablespoon Olive oil; 1 tablespoon Balsamic vinegar; 1 teaspoon Sugar; 1 tablespoon Water; to taste Salt and pepper

in mascarpone-tomato sauce with Romano pepper & fresh basil

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Pecorino is an Italian sheep's cheese which resembles Parmigiano Reggiano. Pecorino, however, is slightly milder in taste because it's aged for a shorter period.

Tags:

Veggie

•Family

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

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

½ tablespoon

Water

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3646 kJ

Calories871 kcal

Fat33.8 g

Saturated Fat14.7 g

Carbohydrate99.9 g

Sugar30.5 g

Dietary Fiber17.5 g

Protein36.7 g

Salt3.6 g

Potassium386.8 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

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 mince for 3 minutes, then add the water (see pantry for amount).
Fry for 1 more minute until the water has evaporated, 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 mince, then simmer for 2 - 3 more minutes.
Add the spaghetti and 1 tbsp pasta water per person, then mix well to combine.