Vegetarian Ragu’
Vegetarian Ragu’ might be a good recipe to expand your main course recipe box. One serving contains 433 calories, 20g of protein, and 23g of fat. This recipe serves 4. For $1.52 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. If you have parmesan cheese, spring onion, oregano, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 689 would say it hit the spot. It is brought to you by Food Recipes Hq. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 99%, this dish is amazing. Pasta with Lentils and Sausage Ragu (Vegetarian), Serious Ragu, and Ragu are very similar to this recipe.
Servings: 4
Ingredients:
1 medium broccoli head
1 big carrot
1/2 clove garlic, thinly cut
4 tablespoons olive oil
1 teaspoon dried oregano
Freshly grated Parmesan cheese, for serving
Penne pasta (125 gr per person)
1 red pepper
salt and pepper to taste
1 spring onion
1 tomato can
Equipment:
food processor
bowl
pot
frying pan
Cooking instruction summary:
Place onion in the bowl of a food processor; process until finely chopped. Transfer to a small bowl and set aside.Place carrots and celery in the bowl of a food processor and blend. Transfer to a small bowl and set aside.Heat olive oil and cook the thinly sliced garlic until translucent. Add broccoli and carrots, cook about 5 minutes.Add onion, tomato can, oregano and salt. Cook, stirring occasionally, until mixture is browned, about 10 minutes.Add 1 cup water, reduce heat to medium-low and simmer for at least 15 minutes, adding extra if needed.Meanwhile, in a large pot bring water to boil and cook pasta according to package directions, until al dente. Drain the pasta and add to the pan containing ragu. Toss to combine.Serve warm with a sprinkle of freshly grated cheese.
Step by step:
1. Place onion in the bowl of a food processor; process until finely chopped.
2. Transfer to a small bowl and set aside.
3. Place carrots and celery in the bowl of a food processor and blend.
4. Transfer to a small bowl and set aside.
5. Heat olive oil and cook the thinly sliced garlic until translucent.
6. Add broccoli and carrots, cook about 5 minutes.
7. Add onion, tomato can, oregano and salt. Cook, stirring occasionally, until mixture is browned, about 10 minutes.
8. Add 1 cup water, reduce heat to medium-low and simmer for at least 15 minutes, adding extra if needed.Meanwhile, in a large pot bring water to boil and cook pasta according to package directions, until al dente.
9. Drain the pasta and add to the pan containing ragu. Toss to combine.
10. Serve warm with a sprinkle of freshly grated cheese.
Nutrition Information:
covered percent of daily need
