- Sainsbury’s Plant Pioneer Meat-Free Mince 250g
- 1/2 Aubergine
- handful of organic mushrooms
- 1 tin of chopped tomatoes
- 1 red pepper chopped
- 3 garlic cloves
- fresh oregano and thyme
- salt and pepper
- drizzle of oil
- tomato and chilli based pasta sauce (jar)
- Vermicelli noodles – 2 nests per person eating
- Finely chop the garlic, mushrooms, oregano and thyme and add to the frying pan with a drizzle of oil.
- Allow to sauté for 1-2 minutes without browning.
- Now you can add in your 250g of meat-free mince, our favourite is the plant pioneers mince from Sainsbury’s. Give it a good stir and fry off for 4-5 minutes until softened and well coated in the herbs.
- Dice the aubergine and red pepper and add to the pan.
- Continue to fry on a medium heat, stirring as you go. You can now add in your salt and pepper to season.
- Place a pan of hot water on to boil with a drizzle of oil and place in your vermicelli nests to soften and cook.
- It’s now time to add in your jar of tomato and chilli based pasta sauce ( we like Aldi’s specially selected) and your tin of chopped tomatoes.
- Allow to simmer on a low heat for another 5 minutes, stirring occasionally to avoid sticking.
- Turn off your ragu. Check on the vermicelli nests and drain when they’re cooked.
- You are now ready to plate up your dish by mixing in the noodles with the ragu and serving up with a touch of fresh basil.
If you have kids who dislike eating their veggies, dice them up really small and throw them in. It’s a great way to get the extra nutrients in and they won’t even notice.You may even have them asking for more!
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