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Veggie Ragu

Veggie Ragu

with Penne, Sausage and Plant-Based Mozzarella

Mushrooms, Italian sausage and plant-based mozzarella are the star ingredients in this umami-packed version of the classic pasta dish.

Optional Spice

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

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 Soy, Tree nuts, Peanuts, Milk, Mustard, Sesame, Sulphites, Wheat, Egg)

250 g

Mild Italian Sausage, uncased

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

Not included in your delivery

0.13 tsp


½ tbsp


½ tsp


0.13 tsp



Nutrition Values

Calories920 kcal
Fat38 g
Saturated Fat17 g
Carbohydrate111 g
Sugar22 g
Dietary Fiber13 g
Protein40 g
Cholesterol75 mg
Sodium1900 mg
Trans Fat0.1 g
Potassium1750 mg
Calcium150 mg
Iron6.5 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 mushrooms
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then Italian sausage, mushrooms and mirepoix. Cook, stirring occasionally, until veggies soften slightly and sausage is cooked through, 5-6 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.
Modularity step (under step 3)

If you've opted to add Italian sausage, when the pan is hot, add italian sausage along with mushrooms, and mirepoix. Cook, stirring often, until veggies soften slightly and sausage is cooked through, 5-6 min.** Follow the rest of the recipe as written.

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