Portly Cooks | Vegetarian Chilli Ragu | Vegetarian Week


Pasta is up there with comfort food for a lot of people, I thought I’d have a go at what im calling a vegetable ragu for this one.

  • 75g Pasta, I used Bucatini (it was in the cupboard…)
  • 2 large leaves of Savoy Cabbage
  • 1/2 Red Pepper
  • 1/2 Courgette
  • 1 Field Mushroom
  • 1 small Red Onion
  • 100ml Passata
  • 30ml Red wine
  • 1 tsp Diced Chilli (from a jar, but 1 chilli will do)
  • 1/2 tsp Garlic powder
  • Salt and Pepper

Start off by cutting all of the vegetables up and shredding the cabbage, or if you fancy, chuck it all in a blender and whizz it until its all chopped. Next, in a frying pan or wok, cook the vegetables down until the onion becomes translucent.

While the veg is cooking down, cook the pasta in some boiling, salted water until it is just cooked. Drain it and leave it to one side. In a small bowl, mix together the wine, passata, garlic powder and salt and pepper, then add to the veg and cook for a further minute or so.

Finally add the pasta and give it all a good stir, making sure it is nicely coated with all of the sauce. Transfer to a bowl and dive in!


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