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🍝 Creamy Vegan White Pasta Ragu

824 kcal · 30 min · 4 servings

Ingredients

• Carrots 2 pcs.
• Stalk celery 0.25 pcs.
• Onions, yellow 1 pcs.
• Basil, fresh 15 g
• chili pepper Mix 1 pcs.
• Salt Pinch
• spaghetti 500 g
• Olive oil 3 tbsp
• Vemondo vegan mince 275 g
• Dry white wine 150 ml
• Vemondo Grating Delight 150 g
• Pepper, black ground Pinch

Instructions

1. 1. Peel the carrot and trim the ends. Dice the carrot into small pieces.
2. 2. Wash the celery stalks and dice them into small pieces as well.
3. 3. Halve the onion, peel it, and chop it finely.
4. 4. Wash the basilica, shake off excess water, and pluck the leaves from the stems.
5. 5. Wash the red chili pepper, remove the stem and seeds, and slice it into thin rings.
6. 6. Bring 3 liters of salted water to a boil in a pot.
7. 7. Cook the spaghetti in the boiling salted water for about 8 minutes until al dente (firm to the bite).
8. 8. Heat olive oil in a pan over medium heat.
9. 9. Add the diced vegetables to the pan and sauté them for about 2 minutes.
10. 10. Turn the heat to high.
11. 11. Crumble the vegan mince into small pieces directly into the hot pan.
12. 12. Fry the mince for about 8 minutes until crispy.
13. 13. Deglaze the pan with white wine.
14. 14. Let the sauce simmer for about 3 minutes.
15. 15. Add the grated cheese alternative and 250 milliliters of the pasta cooking water to the pan.
16. 16. Stir continuously until a creamy sauce forms.
17. 17. Take the cooked spaghetti out of the pot and add them to the pan while still dripping wet.
18. 18. Mix the pasta thoroughly with the sauce.
19. 19. Season the pasta to taste with salt and pepper.
20. 20. Divide the pasta among deep plates.
21. 21. Garnish the dishes with fresh basil, chili rings, and a sprinkle of pepper.
22. 22. Serve the pasta immediately and enjoy your meal!

Nutrition per serving

• kcal: 824
• Protein: 29 g · Fett/Fat: 32 g · Carbs: 98 g