Sausage and Veggie Ragu
with Penne and Plant-Based Mozzarella
Mushrooms, sausage and plant-based mozzarella are the star ingredients in this umami-packed version of the classic pasta dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
1 tbsp
Vegetable Stock Powder
(Contains: Sulphites, Soy May contain traces of: Mustard, Sesame, Soy, Tree nuts, Wheat, Milk, Sulphites, Peanuts, Triticale)
1 tsp
Chili Flakes
(May contain traces of: Mustard, Sesame, Soy, Tree nuts, Wheat, Milk, Sulphites, Peanuts, Triticale)
28 g
Seed Blend
(May contain traces of: Mustard, Sesame, Soy, Tree nuts, Egg, Milk, Sulphites, Peanuts, Gluten)
250 g
Mild Italian Sausage, uncased
(May contain traces of: Mustard, Soy, Wheat, Egg, Milk)
mL
Crushed Tomatoes
Not included in your delivery
0.13 tsp
Pepper*
1.5 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then sausage, mushrooms and mirepoix to the pan. Season with salt and pepper. Cook, breaking up sausage and stirring often until veggies have softened and sausage is cooked through, 4-6 min.**
- Add stock powder. Cook, stirring occasionally, until veggies are coated, 30 sec.
- Add crushed tomatoes. Bring to a boil. Once boiling, cook, stirring occasionally, until sauce thickens slightly, 1-2 min.
- 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.
- 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.
If you've opted to add sausage, when the pan is hot, add sausage along with mushrooms and mirepoix. Season with salt and pepper. Cook, breaking up sausage and stirring often until mushrooms and mirepoix have softened and sausage is cooked through, 4-6 min.** Follow the rest of the recipe as written.
