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Fettucine with Ragu


Fettucine with Ragu
Fettucine with Ragu

Happy Pasta Day! To celebrate this delicious day, here is one of the most popular recipes in our household: insanely rich in flavour Fettucine with Ragu, made with @plantfoodsnz plant-based mince. It’s a great weeknight dinner to satisfy your family. Make sure you save this recipe for when you most need it.


 

🍽 Serves 4-5 🕘 35-40 minutes Difficulty: Beginner

 

Ingredients:

  • 1 medium brown onion

  • 3 garlic cloves

  • 1 medium carrot

  • 1 celery stick

  • 1 bay leaf

  • 2 Tbsp water

  • 1 medium courgette/zucchini

  • 1 tsp Italian herbs

  • 1 pack of @plantfoodsnz vegan mince

  • ½ cup of passata

  • 1 can of diced tomatoes

  • 1 Tbsp of red wine vinegar

  • ½ cup of vegetable stock

  • Salt, pepper to taste

  • 300g of pasta of your choice, I used fettuccine


  • Serve topped with vegan parmesan/nutritional yeast and fresh parsley.


 

Instructions:

  1. Prepare the ingredients, chop the vegetables and herbs.

  2. In a large pan, heat extra-virgin olive oil over medium heat. Add onion and garlic and saute for 3-4 minutes, until translucent and fragrant.

  3. Add carrots, celery, bay leaf, and water. Place the lid on and steam for 5 minutes.

  4. Incorporate courgette and Italian herbs. Sauté for 3 minutes over medium-high heat.

  5. Add @plantfoodsnz plant-based mince and using a spatula, break it into small pieces. Fry for 5 minutes over medium heat.

  6. Add passata, diced tomatoes, and vegetable stock. Bring to boil and lower the heat to medium-low. Simmer for 20 minutes.

  7. In the meantime, cook the pasta according to the packaging.

  8. Drain the pasta (don’t rinse it with water and don’t treat it with oil). Incorporate pasta into the ragu and serve immediately.

  9. Top with fresh parsley and vegan parmesan/nutritional yeast.

  10. Enjoy!


 



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