02/22/2021Pasta - Main courses - Tofu, legumes and seitan
Pappardelle with Vegan Ragu
Servings
4
Ingredients
Cups
- -pappardelle 500 (g)
- -shallots 6
- -carrots 2
- -garlic 1 (clove)
- -textured soy protein 80 (g)
- -Paris mushrooms 150 (g)
- -olive oil 3 (tbsp)
- -red wine 200 (mL)
- -vegetable broth 500 (mL)
- -bay leaf 2 (leave)
- -thyme 1 (tsp)
- -salt
- -pepper
- -plant-based margarine 3 (tbsp)
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Steps
- Peel the shallots, carrots, and garlic clove.
- In your food processor, blend the shallots and garlic clove.
- In a skillet, heat 3 tablespoons of oil. Sauté the shallots and garlic in it.
- During this time, mix the carrots in your food processor. Then, separately, the mushrooms.
- Add these vegetables to the skillet with the thyme and bay leaf and continue cooking.
- Alongside that, heat up a large pot of water with coarse salt for the pasta. Once it's boiling, toss in the pappardelle!
- When the vegetables start to grill, deglaze with red wine.
- In a bowl, rehydrate the soy protein with the hot vegetable broth. Add the soy protein to the skillet with the remaining ingredients.
- Continue cooking for a few more minutes so that the broth evaporates.
- Save a small glass of pasta cooking water, then drain the pasta! Pour the small glass of cooking water into the skillet; it will give the sauce a better consistency and help it stick to the pasta.
- Finish the sauce by seasoning it and adding the margarine, then mix with the pasta and serve (while trying to remove the bay leaves 😉).
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Pappardelle with Vegan Ragu
For: 4 serv.Difficulty: EasyPreparation: 15 minCooking: 30 min
Ingredients
- -pappardelle 500 (g)
- -shallots 6
- -carrots 2
- -garlic 1 (clove)
- -textured soy protein 80 (g)
- -Paris mushrooms 150 (g)
- -olive oil 3 (tbsp)
- -red wine 200 (mL)
- -vegetable broth 500 (mL)
- -bay leaf 2 (leave)
- -thyme 1 (tsp)
- -salt
- -pepper
- -plant-based margarine 3 (tbsp)
Steps
Steps
- Peel the shallots, carrots, and garlic clove.
- In your food processor, blend the shallots and garlic clove.
- In a skillet, heat 3 tablespoons of oil. Sauté the shallots and garlic in it.
- During this time, mix the carrots in your food processor. Then, separately, the mushrooms.
- Add these vegetables to the skillet with the thyme and bay leaf and continue cooking.
- Alongside that, heat up a large pot of water with coarse salt for the pasta. Once it's boiling, toss in the pappardelle!
- When the vegetables start to grill, deglaze with red wine.
- In a bowl, rehydrate the soy protein with the hot vegetable broth. Add the soy protein to the skillet with the remaining ingredients.
- Continue cooking for a few more minutes so that the broth evaporates.
- Save a small glass of pasta cooking water, then drain the pasta! Pour the small glass of cooking water into the skillet; it will give the sauce a better consistency and help it stick to the pasta.
- Finish the sauce by seasoning it and adding the margarine, then mix with the pasta and serve (while trying to remove the bay leaves 😉).