HOW TO
“One wonderful mix of plant-based goodness!”
STEP BY STEP
- Bring a pan with at least 2 litres of water to a rolling boil.
- Season with salt using 10g (1 tsp) per litre. The water must taste like the sea.
- Pop a shallow pasta bowl into an oven pre-heated to 75°C to warm.
- Tease the bucatini apart in the event that they have clumped at all.
- Plunge into the water for 3 minutes.
- Warm the supplied pasta water and vegetable bolognese together in a pan, preferably with curved sides so you can toss/roll the pasta easily. Bring to a simmer while stirring and keep this warm while the pasta cooks.
- Drain the bucatini thoroughly, add to the saucepan, turn the heat up and swirl around with tongs or a large fork so the pasta is rolling through the sauce. After a minute at the boil, the sauce should enrich, with the pasta and sauce becoming one wonderful mix of plant-based goodness.
- Carefully transfer to a warm bowl, drizzle over the olive oil, sprinkle with cheese and dive in.
ALLERGENS
Glutens, almonds
“One wonderful mix of plant-based goodness!”
STEP BY STEP
- Bring a pan with at least 2 litres of water to a rolling boil.
- Season with salt using 10g (1 tsp) per litre. The water must taste like the sea.
- Pop a shallow pasta bowl into an oven pre-heated to 75°C to warm.
- Tease the bucatini apart in the event that they have clumped at all.
- Plunge into the water for 3 minutes.
- Warm the supplied pasta water and vegetable bolognese together in a pan, preferably with curved sides so you can toss/roll the pasta easily. Bring to a simmer while stirring and keep this warm while the pasta cooks.
- Drain the bucatini thoroughly, add to the saucepan, turn the heat up and swirl around with tongs or a large fork so the pasta is rolling through the sauce. After a minute at the boil, the sauce should enrich, with the pasta and sauce becoming one wonderful mix of plant-based goodness.
- Carefully transfer to a warm bowl, drizzle over the olive oil, sprinkle with cheese and dive in.
ALLERGENS
Glutens, almonds
