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Veggie Ragu

Veggie Ragu

with Penne and Plant-Based Mozzarella
4.0(86)
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
660 kcal
Protein
: 
20g protein
Preparation Time
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Sulphites
  • Soy
  • Soy
  • Wheat
  • Egg
  • Fish
  • Mustard
  • Sesame
  • May contain traces of allergens
  • Milk
  • Tree nuts
  • Peanuts
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 contain traces of: Soy, Wheat, Egg, Fish, Mustard, Sesame)

1 tbsp

Vegetable Stock Powder

(Contains: Sulphites, Soy May contain traces of: Wheat, Egg, Fish, Mustard, Sesame, Milk)

1 tsp

Chili Flakes

28 g

Seed Blend

(May contain traces of: 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*

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.
•Large Bowl
•Whisk
•Large Pot
•Measuring Spoons
•Colander
•Measuring Cups
•Large Non-Stick Pan

Cooking Steps

PDF
Prep and make dressing
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.
Cook penne
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.
Cook mushrooms
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.
Make sauce
4
  • Add crushed tomatoes. Bring to a boil. Once boiling, cook, stirring occasionally, until sauce thickens slightly, 1-2 min.
Finish pasta
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.
Finish and serve
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.
Meal right image

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