200°C · 20-30 minAllergens
Gluten
Sulfiet
SojaCasareccia al ragu
Oh la la, this ragu is so rich and full of flavour that even the most dedicated meat eaters won't be able to resist! I base this spicy ragu on a recipe from Ottolenghi's Flavours, and the combination of oyster mushrooms, tomatoes, miso, and dried porcini creates a delightful umami taste. I keep the casareccia pasta al dente and serve it with courgette and olives, dressed with fresh basil dressing. This dish is 100% vegan (plant-based). Enjoy!
Courgette, vine tomatoes, oyster mushrooms, white onion, carrot, porcini mushrooms, garlic, fresh basil, green lentils, kalamata olives, cumin seeds, rose harissa (contains among others red pepper, red chilli, rose extract, cumin, and coriander seeds), soy milk, soy cream, casareccia pasta, pearl barley, Dijon mustard, gluten-free soy sauce, tomato purée, white miso (soybean paste), coconut cream, xanthan gum, red wine, organic vegetable stock, extra virgin olive oil, white wine vinegar, pepper and salt, sunflower oil.
Allergens: alcohol, gluten, soja, sulfiet.
Microwave
Heat the pasta with courgette loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 20-30 minMarleen's choice
Preheat the pasta with courgette covered with aluminium foil or an ovenproof dish for 20 minutes (1 person) to 25-30 minutes (2 or more persons).