Penne Alla Ragù Bianco
with beef, mushrooms & courgette
Ragu is an Italian sauce made with meat or poultry, which is simmered for a long time. The most well-known ragu is bolognese.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Courgette
70 g
Mushrooms
90 g
Wholegrain penne
(Contains Wheat May be present Mustard, Soy, Lupin, Egg)
½ piece
Onion
100 g
Beef mince with Italian seasoning
(May be present Celery, Soy, Gluten, Egg, Mustard)
25 g
Grated Gouda
(Contains Milk)
½ sachet(s)
Italian seasoning
25 milliliters
Oatly organic cream alternative
(Contains Gluten, Oats)
Not included in your delivery
50 milliliters
Low sodium vegetable stock
1 tablespoon
White wine vinegar
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Boil plenty of water in a pot or saucepan and cook the penne for 10 - 12 minutes, then drain and set aside.
- Meanwhile, chop the onion and quarter the mushrooms.
- Slice the courgette into crescents of 0.5cm thickness.
- Heat half of the olive oil in a frying pan over medium-high heat and fry the mushrooms for 4 - 6 minutes.
- Add the courgette and the Italian herbs and fry for another 4 - 6 minutes, or until the vegetables are done (see Tip).
- Season to taste with salt and pepper.
Tip: mushrooms absorb a lot of liquid during cooking, therefore it may seem as if they are burning — but trust the process and refrain from adding extra oil.
- Heat the rest of the olive oil in a large deep frying pan over medium-high heat and fry the onion for 2 minutes.
- Add the mince and fry for 3 minutes, separating it as you do so.
- Add the stock, the Oatly cream alternative and the white wine vinegar. Mix well to combine.
- Turn the heat to low and allow to simmer for 8 - 10 minutes, stirring regularly.
- Transfer the penne to the sauce and mix well.
- Stir in the vegetables and two thirds of the cheese, then season to taste with plenty of black pepper.
- Serve the pasta on deep plates and garnish with the rest of the cheese.