Fri, 18 October 2024
Ingedients:
100g Rigatoni
100g Plantit Mince
100g Mixed Vegetables Diced ( Onion, Celery, leek, Carrots)
50g Wild Mushrooms
1TBSPN Tomato Puree
1L Vegetable stock
28g Vegan feta Crumbled
10g Chopped Olives
Skin of 1 Lemon
EV Olive oil
1. In a heavy pot sweat the Vegetable mix with Olive oil for 30 minutes on a medium heat . Take care not to roast it too much. Add the tomato Puree and mix well.
2. Add the stock and the plantit mince. Cook with the lid on for 2 hours on a low heat , Add water if it drys out. Season at the end with salt and pepper.
3. Put a pot of water to boil and salt it well. Add the pasta and cook for 4 minutes . It should be al dente.
4. Heat a non stick pan until it smokes. Add some oil then the chopped mushrooms.
5. When the mushrooms are cooked add a ladle of the Ragu followed by the pasta . Also add a ladle of the pasta pot water.
6. Cook for a further 2 mins .
7. Combine the feta and the remaining ingredients ina bowl.
8. Spoon the pasta mix into 2 bowls and dress with the feta crespo.
