Impossible Eggplant Ragu

More experimenting with plant-based crumbles. The Impossible burger adds protein and very good texture to this vegetarian ragu dish.

1 eggplant, diced

1 sweet yellow onion, diced

1 lb Impossible burger plant based protein

2 cloves garlic, minced

dash crushed red pepper flakes, to taste

1 Tbsp fresh rosemary (or thyme), minced

1 can garbanzo beans, rinsed and drained

1 24 oz jar favorite tomato spaghetti sauce

1 15 oz can crushed tomatoes

8 oz favorite pasta - I used rigatoni

garnish:

grated parmesan cheese

fresh parsley

Sauté the onion in a dash of olive oil in a skillet. Cook for about 5-8 minutes. Add the Impossible burger protein, crumbled and brown in the skillet for about 5 minutes.

Add the garbanzos, garlic, rosemary and crushed red pepper flakes and cook another 2-3 minutes.

Add the spaghetti sauce and crushed tomatoes to the crumble mixture and bring to a gentle boil. Stir and reduce to a simmer. Cook, covered for about 20 minutes.

Meanwhile, bring 2 quarts well-salted water to boil in a pot for the pasta. While the pasta cooks, sauté the eggplant in a dash of olive oil in a separate skillet until nicely browned.

Cook pasta until al-dente and then drain.

Plate the pasta in a serving dish and generously sauce with the tomato sauce. Top with the eggplant and garnish with parmesan and parsley. Pass extra sauce on the side.

Serve 4-6.

Comments

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