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:

Quickview
432k Calories
19g Protein
23g Total Fat
39g Carbs
71% Health Score
Limit These
Calories
432k
22%

Fat
23g
35%

  Saturated Fat
7g
44%

Carbohydrates
39g
13%

  Sugar
6g
7%

Cholesterol
20mg
7%

Sodium
740mg
32%

Get Enough Of These
Protein
19g
40%

Vitamin C
179mg
217%

Vitamin K
178µg
170%

Vitamin A
4954IU
99%

Calcium
454mg
45%

Selenium
30µg
43%

Phosphorus
390mg
39%

Manganese
0.74mg
37%

Folate
127µg
32%

Vitamin E
4mg
28%

Fiber
6g
27%

Vitamin B6
0.48mg
24%

Potassium
778mg
22%

Vitamin B2
0.34mg
20%

Magnesium
72mg
18%

Zinc
2mg
14%

Vitamin B5
1mg
13%

Iron
2mg
13%

Vitamin B1
0.19mg
13%

Vitamin B3
2mg
11%

Copper
0.21mg
11%

Vitamin B12
0.36µg
6%

covered percent of daily need
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