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Spaghetti with Vegan Ragù

The olive tree has been a source for food, fuel, timber and medicine for many civilizations. Because olives are very bitter, they’re not usually eaten fresh. Instead, they’re cured and fermented. This process removes bitter compounds like oleuropein. Olives are low in cholesterol and a good source of dietary fiber, which the body needs for good gut health. They are also rich in iron and copper. Olives are very high in vitamin E and other powerful antioxidants.

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    Tomato Paste 15.0 grams

    Tomato Paste

    Spaghetti 125.0 grams

    Spaghetti

    Peeled Tomatoes 100.0 grams

    Peeled Tomatoes

    Kalamata Olives 20.0 grams

    Kalamata Olives

    Garlic Cloves 2.0 Unit(s)

    Garlic Cloves

    Small Shallot 1.0 Piece(s)

    Small Shallot

    Small Aubergine 2.0 Unit(s)

    Small Aubergine

    Button Mushrooms 125.0 grams

    Button Mushrooms

    Basil Leaves 10.0 grams

    Basil Leaves

    Vegetable Stock 100.0 ml

    Vegetable Stock


    • Time : 30.0 mins
    • |
    • Calories: 613.0 kcal
    • |
    • Protein : 24.0 g
    • |
    • Fat : 6.0 g
    • |
    • Carb. : 121.0 g
    Your Pantry Essentials
    Utensils: pot x 2 | tongs |
    Pantry: salt and pepper | olive oil |
    Prepare your Vegetables
    Basil Leaves: wash and dry
    Aubergine and Button Mushroom: wash and cut into small cubes
    Shallots and Garlic: peel and mince
    Olives: Chop finely or you can make it into a paste with the back of your knife.
    Make the Ragu
    Heat a pot heat on medium heat. Once hot, add some olive oil. Then start sauteeting the shallots, let them go translucent. Then add the aubergine and let it cook out for about 2-3 minutes before adding the mushrooms and garlic. Let them cook until most of the water has evaporated. Then add the tomato paste, chopped olives. Cook for another 2-3 minutes and keep on stirring so that it doesn't burn. Then add the peeled tomatoes and the vegetable stock. Mix the ragu and let it simmer gently for 10 - 15 minutes. Tear the basil with your hands and put in the ragu.
    Boil the Spaghetti and Serve
    You'll need enough water to cover the spaghetti. The traditional ratio is 5ml of water per 1g of pasta. Bring the water in a pot to a boil before adding salt. You need the water to come to a very vigorous boil. Then add the spaghetti to the water. Be gentle and let the spaghetti slowly absorb the water and fall into into the bottom of the pot, please don't force it in. Dry pasta takes roughly 8 minutes to cook.
    Once it's cooked, pick it with the tongs and add it directly into the pot with the ragu. Mix well. Check the seasoning. Serve.