Some nights call for a proper dinner without a proper amount of effort. This plant-based pasta keema bowl is exactly that — a loaded, satisfying plate that comes together in under 20 minutes, no complicated technique required.

We used Hemplanet's Pasta Fusilli as the base — a hemp-flour blended fusilli with a nutty, slightly earthy bite that holds up well against a rich topping. For the protein, Imagine Meats' Plant-Based Chicken Keema does the heavy lifting — it's ready in minutes and brings the same mince texture you'd expect from the real thing.

Ingredients
🍝 250g Hemplanet Pasta Fusilli
🍘 300g Imagine Meats Plant-Based Chicken Keema
🧄 2 cloves garlic, minced
🧅 1 small onion, finely chopped
🍅 1 tbsp tomato paste
🌶️ Chilli flakes, to taste
🌿 2-3 fresh basil leaves
🛢 1 tbsp oil, for cooking
Salt and pepper, to taste

How to Make
(1) Cook the fusilli according to package instructions. Drain and set aside.
(2) Heat oil in a pan. Sauté the garlic and onion until soft and fragrant.
(3) Add the plant-based chicken keema and cook according to package instructions, breaking it up as it heats through.
(4) Stir in the tomato paste, season with salt and pepper, and cook for another 2 minutes.
(5) Add the cooked fusilli to the pan and toss everything together until well combined.
(6) Plate up, scatter chilli flakes over the top, and finish with a couple of fresh basil leaves.
(7) Serve warm.

Shop the ingredients: Hemplanet Pasta Fusilli and Imagine Meats Plant-Based Chicken Keema — both available at ButNotMeat.