Name: Explore Cuisine's Edamame Spaghetti with Soya & Mushroom Ragu
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian-inspired
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; 4 tablespoons freshly chopped parsley; 4 tablespoons grated parmesan; 4 tablespoons pine nuts, toasted

Description

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

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
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.