Rich Plant-Based Mince Ragu & Red Wine Presto Pasta
with Parmesan Cheese
- Soy
- Milk
- Wheat
- Gluten
- Wheat
- Gluten
- May contain traces of allergens
- Soy
This sumptuous yet simple pasta is absolute decadence in a bowl. From the rich ragu, infused with red wine jus down to the sauciness from the tomato sugo, don’t be too surprised if the bowls are left licked clean. We’ve replaced the spaghetti in this recipe with fettuccine due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Red Wine Jus
(Contains: Milk, Soy;)
1 packet
Soffritto Mix
1 packet
Fettuccine
(Contains: Wheat, Gluten; May be present: Soy.)
1 sachet
Vegetable Stock Pot
1 sachet
Thyme
1 packet
Tomato Sugo
(May be present: Gluten, Wheat.)
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a medium saucepan with boiling water and add a generous pinch of salt.
• Cook fettuccine over high heat until ‘al dente’, 11 minutes.
• Reserve some pasta water (see ingredients). Drain fettucine, then return to saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, pick thyme leaves.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook veggie mince and soffritto mix, breaking up with a spoon, until just browned, 4-5 minutes.
• Reduce heat to medium, then stir in tomato sugo, red wine jus, stock concentrate, thyme leaves, the salt and reserved pasta water.
• Simmer until slightly thickened, 3-4 minutes.
• Remove pan from heat, then stir in cooked fettucine until combined.
• Season to taste with pepper.
• Divide rich plant-based mince and red wine pasta between bowls.
• Top with Parmesan cheese to serve. Enjoy!
