Easy-Peasy Plant-Based Protein Shred Tetrazzini
with Linguine
Italian-seasoned plant-based protein shreds take centre stage and tops tonight's creamy masterpiece! Rounding out the cast of characters are the garlicky cream sauce, chopped fresh tomatoes, spinach and sautéed onions...need we say more?
Ingredients: 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) • Linguine (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Yellow onion • Roma tomatoes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Spinach • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide) • Garlic.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Plant-Based Protein Shreds
170 g
Linguine
(Contains Wheat)
56 mL
Cream
(Contains Milk)
56 g
Baby Spinach
1 unit(s)
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Yellow Onion
1 tbsp
Italian Seasoning
(May contain Soy, Triticale, Sesame, Tree nuts, Milk, Mustard, Sulphites, Wheat, Peanuts)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Peanuts, Triticale, Tree nuts, Sesame, Soy, Wheat, Milk, Sulphites, Mustard)
2 unit(s)
Sour Cream
(Contains Milk)
1 unit(s)
Tomato
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.31 tsp
Pepper*
½ tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, cut tomato into 1/4-inch pieces.
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Pat plant-based protein shreds dry with paper towels. Season with half the Italian Seasoning, half the garlic salt and 1/4 tsp (1/2 tsp) pepper.
- Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then plant-based protein shreds.
- Cook tossing occasionally until cooked through, 6-8 min.** (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.) Transfer to a plate.
- Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain.
- Meanwhile, reheat the same pan (from step 2) over medium.
- When the pan is hot, add 2 tbsp (4 tbsp) butter, then onions and garlic. Cook, stirring often, until onions soften, 3-4 min.
- Add spinach, tomato, remaining Italian Seasoning and remaining garlic salt.
- Cook, stirring often, until spinach wilts, 1-2 min.
- Add cream, Cream Sauce Spice Blend, sour cream and reserved pasta water to the pan with veggies.
- Cook, stirring frequently, until sauce thickens slightly, 1-2 min. Season with salt and pepper.
- Add linguine to the pan with sauce. Cook, stirring often, until coated, 1 min.
- Divide linguine between plates, then top with plant-based protein shreds.
- Sprinkle Parmesan over top.
If you've opted to get plant-based protein shreds, prepare them the same way the recipe instructs you to prepare the chicken tenders. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then plant-based protein shreds. Cook tossing occasionally until cooked through, 6-8 min.** (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.) Transfer to a plate.
