Veggie Ragu

Name: Veggie Ragu with Penne and Plant-Based Mozzarella
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 170 g Penne; 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; 1 tbsp Vegetable Stock Powder; 1 tsp Chili Flakes; 28 g Seed Blend; mL Crushed Tomatoes; 0.13 tsp Pepper*; 1.5 tbsp Oil*; ½ tsp Sugar*; 0.13 tsp Salt*

with Penne and Plant-Based Mozzarella

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

Tags:

Veggie

•Quick

•Low CO2

Allergens:

Wheat

•Sulphites

•Soy

The quantities provided above are averages only.

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

DifficultyMedium

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 contain traces of: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)

1 tbsp

Vegetable Stock Powder

(Contains: Soy, Sulphites May contain traces of: Wheat, Mustard, Sesame, Sulphites, Soy, Tree nuts, Milk, Peanuts, Triticale)

1 tsp

Chili Flakes

(May contain traces of: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)

28 g

Seed Blend

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

Crushed Tomatoes

Not included in your delivery

0.13 tsp

Pepper*

1.5 tbsp

Oil*

½ tsp

Sugar*

0.13 tsp

Salt*

Nutrition Values

Calories730 kcal

Fat27 g

Saturated Fat11 g

Carbohydrate110 g

Sugar23 g

Dietary Fiber10 g

Protein20 g

Cholesterol0 mg

Sodium1380 mg

Trans Fat0.1 g

Potassium1400 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

PDF

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 mushrooms and mirepoix. Cook, stirring occasionally, until softened, 5-6 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.