Spaghetti with

Cauliflower Ragù

24 Servings – Serving Size: 9 fl oz

Soy-free • Vegan

NSLP/SBP CREDITING INFORMATION: 9 fl oz (one rounded #4 scoop) provides: 2 oz MMA, 1⁄2 cup red/orange vegetable, and 1.5 oz equivalent grains.

 

Ingredients

1 bag Protein Crumbles

1 bag Adda Veggie Original Blend

1.8 lb Riced cauliflower *

OR

2.2 lb Fresh carrots, shredded **

OR

2.1 lb Crimini mushrooms, 1⁄4" chopped

2.5 cups water

1 cup Olive Oil

9 cups Low-sodium Marinara Sauce

2 cups water

2.25 lb Whole-Wheat Spaghetti or Penne, uncooked

(optional) 48 leaves Basil, fresh

* If using pre-packaged riced cauliflower (fresh or frozen), steam riced cauliflower for 10 minutes, until tender.

** If using coarse pre-shredded carrots, steam carrots for 15-20 minutes, until tender. If using a combi oven, bake 10-15 mins at 100% humidity, 212°F.

Instructions

  1. Heat water to boiling in a large pot. Add pasta. Cook until al dente, according to package directions. Drain well. Set aside.

  2. Steam riced cauliflower in a combi oven or in a convection ove at 350°F covered for 15-20 minutes, until tender.

  3. In a large mixing bowl, add full bag of Adda Veggie Protein Crumbles and soak in 2.5 cups of water for 5 minutes, stirring halfway.

  4. Stir in Adda Mix and mix well. Mix steamed riced cauliflower into prepared mix.

  5. Cook ground crumble in a tilt skillet or oven.

    Tilt Skillet Instructions:

    Add 1⁄2 cup of cooking oil to a tilt skillet.

    Once hot, spread the mix out evenly and leave to cook undisturbed until golden brown. Ensure cooking surface is uncrowded.

    Once browned, flip using a spatula and continue to cook. Add remaining 1⁄2 cup oil and chop with spatula until mixture appears evenly browned and crumbly. Remove from heat.

    Baking Instructions:

    Pre-heat oven to 350°F. Line 1 sheet pan with parchment paper.

    Stir 1 cup of cooking oil into the mix. Spread the mix out evenly on the sheet pan. Bake for 20-25 minutes, stirring halfway. Ground crumble will appear slightly browned when ready.

  6. Transfer to a steam table pan (12" x 20" x 4") lightly coated with pan-release spray. Add 9 cups marinara sauce + 2 cups water. Mix well.

  7. Add al dente cooked pasta. Mix well.

  8. Cover with foil and bake for 15-20 mins at 375°F until internal temperature reaches 135°F, stirring halfway through.

  9. Portion ragù onto plates with rounded #4 scoop (1 cup 1 oz). Garnish with optional basil leaf.