A delicious meat-free ragu pasta dish made with homemade egg-free vegan pappardelle using semolina and water, accompanied by Plant Chef Leek & Mushroom Meat Free Bangers and a variety of fresh ingredients.
1: Combine the semolina and 150ml of hot water in a bowl.
2: Bring it together into a dough, then transfer to a worktop and knead for 10 mins.
3: Seal the dough in a resealable plastic bag and leave to rest at room temp for 30 mins.
4: Fry the Plant Chef bangers for 8-10 mins or until crispy all over, then remove from the pan.
5: Add the onion, carrot, and garlic to the pan, then cook for 10 mins.
6: Roughly chop the bangers, then add them to the pan with the chopped tomatoes, vinegar, rosemary, bay leaves, salt, and pepper.
7: Crumble in the stock cube and pour in 250ml of hot water. Stir, then simmer for 20-25 mins.
8: Divide the pasta dough into 4 pieces. Dust a worktop with flour and roll one piece into a long rectangle approx. 2-3mm thick.
9: Trim the edges so they’re straight, then fold the dough in thirds and slice into 4 long pieces of pappardelle approx. 2-3cm wide.
10: Repeat for the remaining pasta dough.
11: Cook the pasta in salted boiling water for 2-3 mins or until al dente, then add the pasta to the sauce, adding some pasta water to loosen it.
12: Give it all a good stir, then serve with grated vegan parmesan. Enjoy!
