Veggie Ragu
with Penne and Plant-Based MozzarellaCalories
:
660 kcalProtein
:
20g proteinTotal
:
25 minutesDifficulty
:
MediumNew
Quick
Veggie
Optional Spice
Low CO2
Allergens:
- Wheat
- Sulphites
- Soy
- Soy
- Wheat
- Egg
- Fish
- Mustard
- Sesame
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sulphites
Mushrooms and plant-based mozzarella are the star ingredients in this umami-packed veggie version of the classic pasta dish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
170 g
Penne
(Contains: Wheat)
113 g
Mushrooms
113 g
Mirepoix
1 unit(s)
Mini Cucumber
56 g
Spring Mix
¾ cup
Plant-Based Mozzarella Cheese, shredded
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Soy, Wheat, Egg, Fish, Mustard, Sesame)
1 tbsp
Vegetable Stock Powder
(Contains: Sulphites, Soy May be present: Wheat, Egg, Fish, Mustard, Sesame, Milk)
1 tsp
Chili Flakes
28 g
Seed Blend
(May be present: Soy, Wheat, Egg, Mustard, Sesame, Milk, Tree nuts, Peanuts, Sulphites)
Not included in your delivery
0.13 tsp
Pepper*
½ tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
Nutrition Values
Calories660 kcal
Fat20 g
Saturated Fat10 g
Carbohydrate106 g
Sugar21 g
Dietary Fiber12 g
Protein20 g
Sodium1330 mg
Trans Fat0.1 g
Potassium1300 mg
Calcium125 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Bowl
•Whisk
•Large Pot
•Measuring Spoons
•Colander
•Measuring Cups
•Large Non-Stick Pan
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- Add crushed tomatoes. Bring to a boil. Once boiling, cook, stirring occasionally, until sauce thickens slightly, 1-2 min.
5
- 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.
6
- 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found it tasty, while others felt it needed more seasoning. Consider adding garlic or basil to boost flavor.
- Ease of prep: Reviewers noted this recipe was quick and easy to make, with one mentioning their 10-year-old prepared it successfully.
- Suggestions: For a richer sauce, add more cheese or consider including sour cream. Some diners added plant-based protein for extra heartiness.
- Plant-based option: Many appreciated the inclusion of vegan mozzarella, though some preferred traditional dairy cheese.
