Big Mac Pasta

Prep Time: 10 mins - Cook Time: 45 mins - Serves 2

Flavour-packed burger pasta - created with fusilli and served alongside tomatoes and Heck Vegan Italia Burger pieces in a creamy Big Mac sauce, topped with melty vegan cheeze. Perfect both hot & cold!


-  2 Vegan Italia Burgers

-  A little oil to fry

-  150g fusilli pasta, cooked

-  100g cherry tomatoes

For the croutons

-  2 vegan-friendly burger buns, cut into cubes

-  A drizzle of olive oil

-  1 tsp mixed dried herbs (parsley, basil, oregano)

-  1⁄2 tsp garlic powder

-  Salt & pepper to taste

For the Vegan Big Mac Sauce

-  1/2 cup vegan mayonnaise

-  1 tsp yellow mustard

-  1 Tbsp pickle juice

-  1 tsp apple cider vinegar

-  1/8 tsp salt

-  1/2 tsp paprika

-  1/2 tsp garlic powder

-  1/2 tsp onion powder



  1. Cook the pasta according to packaging instructions and fry your Heck burgers in a little oil until golden, then break up the burgers into small bite-size chunks.
  2. Prepare your croutons by tossing the burger bun cubes in the olive oil and coating them evenly in the herbs, garlic powder, salt & pepper.
  3. Bake them at 160C for 10-15 minutes or until crispy, turning them halfway through.
  4. For your Big Mac sauce, simply combine all ingredients in a small bowl or jug.
  5. Heat your oven to 190C. In an oven-proof dish, evenly coat the cooked pasta in the sauce, then stir in the tomatoes, croutons and burger pieces. Cover with shredded vegan cheeze and bake at 190C for 12-15 minutes.


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