Ingredients for 4 people
600 g of Cauliflower Linguine
200 g plant-based mince for ragù
or 400 g vegan burgers
100 g celery, carrot, onion
1 l vegetable stock
100 g vegetable stock
Mashed boiled potatoes or corn starch
Chopped aromatic herbs to taste
Extra virgin olive oil to taste.
Salt, white pepper, to taste
Mashed boiled potatoes or corn starch
Chopped aromatic herbs to taste
Extra virgin olive oil to taste.
Salt, white pepper, to taste
Procedure
PREPARATION:
Dice the celery, carrot and onion, and brown them in a saucepan with extra virgin olive oil.
Add the plant-based mince for ragù or the vegan burgers, roughly chopped.
Add flavour with the aromatic herbs, then cover with vegetable stock and leave to cook for around 20 minutes.
After cooking, thicken as desired with mashed potato or corn starch dissolved in water.
In the meantime, cook the peas in salted boiling water, then cool in a water and ice bath.
Pour the ragù into a non-stick pan, add the frozen Cauliflower Linguine and cook, stirring from time to time, for a few minutes.
Boil the pods of fresh peas and cool with ice.
Serve the linguine and sauce hot, and garnish with the boiled, open pea pods, the pea shoots, a few leaves of sage and a few sprigs of rosemary.
TIPS:
A classic, well-known Italian ragù recipe interpreted in a plant-based version, using only ingredients of vegetable origin to create a vegan, gluten free dish, rich in fibre and nutrients, without sacrificing taste or texture. Reconstitution of pasta directly in the pan is an alternative, practical method that removes the need for a separate water cooker.
By adding a little tomato sauce, you can create the traditional Bolognese Ragù.
