Sausage and Veggie Ragu
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Sausage and Veggie Ragu

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.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time5 minutes


serving amount

170 g


(Contains Wheat)

113 g


113 g


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 Wheat, Egg, Fish, Milk, Mustard, Sesame, Soy)

1 tbsp

Vegetable Stock Powder

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

1 tsp

Chili Flakes

28 g

Seed Blend

(May contain Egg, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)

250 g

Mild Italian Sausage, uncased

(May contain Mustard, Soy, Wheat, Egg, Milk)

Not included in your delivery

0.13 tsp


1.5 tbsp


½ tsp


0.13 tsp



Nutrition Values

Calories1150 kcal
Fat55 g
Saturated Fat18 g
Carbohydrate126 g
Sugar33 g
Dietary Fiber15 g
Protein46 g
Cholesterol75 mg
Sodium1900 mg
Trans Fat0.1 g
Potassium1800 mg
Calcium175 mg
Iron7 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
Large Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan


Prep and make dressing
  • 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
  • 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 sausage and mushrooms
  • 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.
Make sauce
  • Add crushed tomatoes. Bring to a boil. Once boiling, cook, stirring occasionally, until sauce thickens slightly, 1-2 min.
Finish pasta
  • 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
  • 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.

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