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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 Kitchen Essentials
    Utensils: Pots x 2 | Tongs |
    Pantry: Salt | Pepper | Olive oil |
    : Prepare the Vegetables
    Wash and dry the vegetables prior to chopping (as required)
    - Basil Leaves: just wash and dry
    - Aubergine: cut into small cubes
    - Button Mushroom: cut into small cubes
    - Shallots: peel and mince
    - 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 on medium heat. Once hot, add some olive oil.
    - Add and sautee the shallots, let them go translucent.
    - Add the aubergines and let them cook out for about 2-3 minutes.
    - Now add the mushrooms and garlic. Let them cook until most of the water has evaporated.
    - Add the tomato paste, chopped olives. Cook for another 2-3 minutes and keep on stirring so that it doesn't burn.
    - 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.
    - Check and adjust the seasoning.
    : Boil the Spaghetti, Plate 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. You need the water to come to a very vigorous boil. Add salt. Then add the spaghetti to the water. Let the spaghetti slowly absorb the water and fall into into the bottom of the pot, Dry pasta takes roughly 8 minutes to cook.

    Plate and Serve.
    Pick the spaghetti with the tongs and add it directly into the pot with the ragu. Mix well. Plate and serve
    or
    Plate the spaghetti, top it with ragu and serve.