Spicy Plant-Based Ragu Recipe

This is a delicious spicy plant-based pasta dish made with chilli, garlic and fennel. The spices in this pasta give it a very moreish flavour. This pasta goes perfectly with a light salad and homemade garlic bread.

You can try this sauce with your favourite pasta variety, or even serve it over rice.

If you like to top your pasta with cheese, then you can try regular or vegan cheese varieties. If you love chilli then add a little extra on top for an extra kick.

5 from 1 vote

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Prep Time 5

Cook Time 40

Total Time 45

Course dinner, Lunch, Main Course

Cuisine Mediterranean

Keyword spicy plant based ragu recipe

Diet Naturally Gluten Free, Vegetarian

Ingredients

2 tbsp organic extra virgin olive oil
400 g organic textured vegetable protein
2 garlic cloves
1/2 tsp organic chilli flakes
1/2 tsp organic fennel seeds
1 organic tinned tomatoes
1 can of water
A large handful of basil
50 g plant-based cheese
400 g organic penne
natural fine sea salt
organic cracked black pepper

Instructions

In a large saucepan, add 1 tbsp of olive oil along with the plant-based meat.
Fry on a medium to high heat for 5 minutes or until golden brown.
Remove from the pan and set aside.
Finally chop the garlic and add to the same pan along with another tbsp of olive oil.
Add the chilli flakes and fennel seeds and cook on a medium heat for 2 minutes.
Next add the can of tomatoes along with a can with of water.
Bring to the boil then turn down and simmer for 30 minutes.
Cook your pasta according to the packet instructions, drain then add to the tomato sauce.
Add back in the brown plant-based meat and cook for 2 minutes.
Roughly tear the basil, grate the cheese and add both to the pot.
Mix well and serve.