Veggie Ragu

Veggie

Quick

New

Veggie Ragu

with Penne and Plant-Based Mozzarella

5 min

Difficulty: 2/3

Italian

Mushrooms and plant-based mozzarella are the star ingredients in this umami-packed veggie version of the classic pasta dish.

Allergens

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Utensils

Large Pot

Measuring Spoons

Large Bowl

Large Non-Stick Pan

Whisk

Measuring Cups

Colander

Tags

Veggie

Quick

New

Optional Spice

Low CO2

Ingredients

Penne

170 g

Mushrooms

113 g

Mirepoix

113 g

Mini Cucumber

1 unit(s)

Spring Mix

56 g

Plant-Based Mozzarella Cheese, shredded

0.75 cup

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Balsamic Vinegar

1 tbsp

Vegetable Stock Powder

1 tbsp

Chili Flakes

1 tsp

Seed Blend

28 g

Pepper

0.125 tsp

Oil

0.5 tbsp

Sugar

0.5 tsp

Salt

0.125 tsp

Preparation

Thinly slice mushrooms.
Thinly slice cucumber.
Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
Add cucumbers to the bowl with dressing, then toss to coat.

Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
Reserve 3/4 cup (1 1/2 cups) pasta water, then drain and return penne to the same pot, off heat.

Meanwhile, heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then mushrooms and mirepoix. Cook, stirring occasionally, until softened, 5-6 min.
Add stock powder. Cook, stirring occasionally, until veggies are coated, 30 sec.

Add crushed tomatoes. Bring to a boil. Once boiling, cook, stirring occasionally, until sauce thickens slightly, 1-2 min.

Add 1/2 cup (1 cup) reserved pasta water to the pasta, then stir to combine. (TIP: For a lighter sauce consistency, add more water, 1-2 tbsp at a time, if desired.) Season with salt and pepper, to taste.
Sprinkle with cheese. Cook, covered, until cheese melts, 3-4 min.

Meanwhile, add spring mix to the bowl with dressing and cucumbers (from step 1), then toss to combine.
Divide pasta between plates.
Sprinkle with chili flakes, if desired.
Serve salad alongside.
Sprinkle seed blend over salad.