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Explore Cuisine’s Edamame Spaghetti with Soya & Mushroom Ragu

  • Author: Somi Igbene
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: Serves 4 1x
  • Category: Lunch/Dinner
  • Cuisine: Italian-inspired

Description

High protein, high fibre edamame spaghetti with soya and mushroom ragu


Scale

Ingredients

  • 1 pack Explore Cuisine Edamame Spaghetti
  • 450g soya mince
  • 250g chestnut mushrooms, finely chopped
  • 3 tablespoons olive oil
  • 2 medium celery sticks, finely diced
  • 2 medium carrots, finely diced
  • 4 tablespoons, tomato paste
  • 1 large red onion, finely diced
  • 2 fat garlic cloves, finely minced
  • 1 large red chilli, finely chopped
  • 2 teaspoons porcini mushroom powder
  • 2 tablespoons balsamic vinegar
  • 1 ½ vegetable stock cube
  • 1 ½ teaspoons Italian herb mix

To garnish

  • 4 tablespoons freshly chopped parsley
  • 4 tablespoons grated parmesan
  • 4 tablespoons pine nuts, toasted

Instructions

  1. Heat the oil in a large pan over medium heat. Add the celery, carrots and onions and fry for 12-15 mins, stirring frequently until softened. Add the tomato paste, herb mix and garlic and continue to fry for 4 mins. Add a small splash of water if the pan gets too dry.
  2. Stir in the soya mince, mushrooms and red chilli, cook for 3 minutes. Add the balsamic vinegar, vegetable stock cube and around 300ml of water. Mix well, adjust seasoning if necessary with salt and black pepper. Cook for 3 minutes on medium heat then turn the heat down to a simmer and cook for 5 minutes. Add small splashes of water to loosen if the sauce gets too thick.
  3. Cook the edamame spaghetti according to the package instructions. Then split among four bowls. Spoon a generous amount of the soya and mushroom ragu over the spaghetti. Garnish with parmesan, toasted nuts and fresh parsley.

Keywords: Explore Cuisine, Edamame, Ragu, Mushrooms

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