PORCINI & CAVOLO NERO RAGU

Ingredients:

• 320g MEET® Strips

• 2 Tbsp olive oil

• 3 Cloves garlic, crushed

• 2 Fresh tomatoes, diced

• 1 x 400g Tin crushed tomatoes

• 6 Dried porcini mushrooms soaked in ¼ cup hot water

• ¼ Tsp Italian herbs

• 1 Bunch cavalo nero/kale – stalks removed and chopped or a couple of good handfuls of baby spinach

• 1 Tbsp tomato paste

• ½ Cup pasta water – the water you cook your pasta in after you cook the pasta

• Salt and pepper and if needed, a little sugar to balance the acidity of the tomatoes

• 300g Buckwheat spiral pasta

Method:

1. Heat the oil in a large frypan and brown the MEET® Strips for 2 minutes.

2. Add the garlic and fry for 1 minute.

3. Add the fresh diced tomatoes and tin tomatoes, the Italian herbs, chopped soaked porcini mushrooms and the porcini juice. Cover and cook for 10 minutes.

4. While the sauce is cooking, boil salted water for the pasta and cook the pasta as per the directions on the packet. Once ready, drain the pasta reserving ½ cup of pasta water.

5. Add the pasta water and tomato paste to the sauce and cook for a further 3-4 minutes.

6. Toss in the chopped greens and stir allowing another few minutes if you are using cavalo nero or kale to wilt the greens.

7. Season with salt and pepper and if needed, a little sugar to balance the tomatoes.

8. Toss the sauce with the pasta and serve with grated plant based parmesan cheese.

Recipe & image credit: Dominique Rizzo

@chefdominiquerizzo

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