Spaghetti with

Carrot 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

2.2 lb Fresh carrots, shredded *

OR

2.1 lb Crimini mushrooms, 1⁄4" chopped

OR

1.8 lb Riced cauliflower **

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 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.

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

Instructions

  1. Heat water to boiling in a large pot. Add pasta. Cook until al dente, according to package directions. Drain well. Set aside. Optional: reserve 16 oz of pasta water for the sauce.

  2. 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.

  3. Stir in Adda Mix and mix well. Mix shredded carrots into prepared mix.

  4. 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 30 minutes, stirring halfway. Ground crumble will appear slightly browned when ready.

  5. 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.

  6. Add al dente cooked pasta. Mix well.

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

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