Eat well for less with this wholesome Meatless mince rigatoni pasta dish, supercharged with a gochujang sauce.
Ingredients
- 1 pack Meatless Farm Plant-Based Mince
- 1 onion, finely diced
- 1 carrot, peeled and finely diced
- 1 stick of celery, finely diced
- 1 tbsp gochujang paste
- 1 tbsp tomato puree
- 1 bag baby spinach
- 1 litre water
- 500g rigatoni pasta, plus reserved pasta water
- Splash of soy sauce
- Chilli flakes
- Vegan feta cheese
Method
- Heat a drizzle of oil and crumble the Meatless Farm Plant-Based Mince into a pan. Break it apart with a wooden spoon and cook until evenly coloured for 6-8 mins. Transfer to a plate until later.
- Give the pan a wipe and then melt some vegan butter or drizzle oil and sweat off the onions until translucent, before adding garlic and cooking for a further 2 mins. Next, add your carrot and celery and cook for 5 mins, stirring regularly.
- Meanwhile, get your pasta boiling as per the pack instructions.
- Add the gochujang and tomato paste to your vegetables and loosen with a splash of water. Cook off for a few mins adding ladles of pasta water to make a sauce, then tip in your cooked Meatless Farm Mince.
- Just before serving, check the seasoning and add a splash of soy sauce and your bag of washed spinach, folding it through the sauce.
- Time to serve! Tip your cooked pasta into the sauce, gently combine and plate in warm bowls. We topped ours with crushed crispy shallots, vegan feta and Korean chilli flakes.
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