Plant-Based Patties and Mushroom Ragu
with Rigatoni- Soy
- Wheat
- Milk
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Rigatoni (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Mushrooms • Yellow onion • Spinach • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Rosemary • Garlic.
Ingredients
2 unit(s)
Impossible™ Burger Patties
(Contains: Soy)
½ unit(s)
Yellow Onion
113 g
Mushrooms
2 unit(s)
Garlic, cloves
1 unit(s)
Rosemary, sprig
170 g
Rigatoni
(Contains: Wheat)
1 unit(s)
Beef Broth Concentrate
1 unit(s)
Crushed Tomatoes with Garlic and Onion
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- To the boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cups) pasta water, then strain rigatoni. Return to the pot, off heat.
- Meanwhile, thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 servings).
- Strip some leaves from rosemary, then finely chop 1/2 tsp (1 tsp) rosemary leaves.
- Roughly chop spinach.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then onions and mushrooms. Cook for 2-3 min, stirring occasionally, until softened.
- Add plant-based patties. Cook for 5-6 min, breaking up patties into smaller pieces, until crispy.**
- Add garlic and chopped rosemary. Cook for 1 min, stirring often, until fragrant.
- Season with salt and pepper.
- To the pan, add broth concentrate, reserved pasta water and crushed tomatoes. Cook for 2-3 min, until thickened slightly.
- Add sauce and spinach to the pot with rigatoni. Stir for 1 min, until spinach wilts and is well combined. Season with salt and pepper.
- Divide pasta between bowls.
- Sprinkle Parmesan over pasta.
If you've opted to get plant-based patties, cook for 5-6 min, in the same way as the sausage, breaking up patties into smaller pieces, until crispy.**
