Orecchiette with Vegan Ragù - Authentic Pugliese Pasta with Plant-Based Sauce

A dish that celebrates Apulian tradition with a plant-based twist. Orecchiette, the typical shell-shaped pasta, are combined with a rich ragù made from carefully selected plant ingredients. A recipe that brings the passion and history of Southern Italian cuisine to your table, 100% natural and delicious.

1)In a non-stick pan bring 750 ml of water to a boil with 2 tablespoons of extra virgin olive oil
2) Pour the contents of the bag, cover, and cook over medium-low heat for 10 minutes, stirring occasionally. Add more water if necessary. Remove the lid and continue cooking for 2 minutes or more until the water is almost completely absorbed and the sauce is creamy.
3) Season with salt, add extra virgin olive oil and let rest for 1 minute before serving.

Add 1/4 cup of white wine to the water. Serve with plenty of pecorino romano and black pepper.

Pasta (durum wheat semolina, water) 71%, tomato 9%, soy granules 7.5%, vegetable broth (salt, soy and corn protein extract for broth, dehydrated vegetables in varying proportions (onion, carrot, garlic, celery, parsley, potato, tomato), corn oil), onion, carrot, celery, sweet paprika, garlic, parsley, extra virgin olive oil, black pepper. May contain traces of: other cereals containing gluten, almonds, hazelnuts, tuna, mustard, cuttlefish, eggs. Contains no added glutamate, chemical ingredients, or animal derivatives.

AVERAGE NUTRITIONAL VALUES PER 100G, ENERGY KJ/KCAL: 1391/328, FATS: 2G, - OF WHICH SATURATED FATS: 0.8G, CARBOHYDRATES: 60.5G, - OF WHICH SUGARS: 9.5G, PROTEINS: 15.3G, FIBER: 6G, SALT: 2.3G |