Veggie Spaghetti Ragu
with Mushrooms & Parmigiano Reggiano
Cooking time
30 minutes
Servings
4
Calories
490 /serving
This is what we call a win-win scenario: the kids can have fun twirling pasta while getting full on veggies. Strands of spaghetti wind around tender mushrooms, carrots and wilted greens in a cheerful tomato sauce finished with Parmigiano Reggiano cheese.
We will send you:
- 225g Mushrooms
- 15ml Minced garlic
- 180g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 50g Diced onions
- 200g Diced carrots
- 300ml Tomato sauce
- 340g Spaghetti
- 50g Parmigiano Reggiano (contains rennet)
Contains: Milk • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
11 g
Saturated Fat
4 g
Sodium
380 mg
Total Carb
81 g
Sugars
10 g
Protein
19 g
Fibre
7 g
Preparation
Boil the pasta
- Bring a large pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- Reserving ½ cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, quarter the mushrooms.
Make the ragu
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the onions and carrots. Sauté, 2 to 3 min., until fragrant.
- Add the mushrooms, garlic and S&P. Sauté, 3 to 5 min., until softened.
- Add the tomato sauce and 1 cup water; bring to a boil.
- Reduce the heat to medium and cook, stirring occasionally, 2 to 3 min., until the vegetables are tender.
Combine the pasta
- To the pan, add the pasta and spinach. Cook, stirring often, 1 to 2 min., until the spinach has wilted.
- If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency.
- Off the heat, add ½ the cheese and S&P; stir well.
Plate your dish
- Divide the pasta between your plates.
- Sprinkle with the remaining cheese. Bon appétit!
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