Spaghetti with

Carrot Ragù

24 Servings – Serving Size: 1 cup

Soy-free • Vegan

NSLP/SBP CREDITING INFORMATION: 1 cup (one 8 fl oz spoodle) 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 **

9 cups Low-sodium Marinara Sauce

1 cup Olive Oil

2.25 lb Whole-Wheat Spaghetti or Penne, uncooked

(optional) 48 leaves Basil, fresh

* If using coarse pre-shredded carrots, steam carrots for 10-15 minutes, until tender.

** If using pre-packaged riced cauliflower (fresh or frozen), steam riced cauliflower for 10 minutes, until tender. Bake crumble for 15 minutes in step 9.

Instructions

  1. Pre-heat oven to 350°F.

  2. Line 1 sheet pan with parchment paper.

  3. 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.

  4. 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.

  5. Stir in Adda Mix and mix well.

  6. Mix shredded carrots into prepared mix.

  7. Add 1 cup of cooking oil to the prepared mix. Stir until evenly mixed.

  8. Spread the mix out evenly on the lined baking sheet.

  9. Bake for 10 minutes. Ground crumble will appear slightly browned when ready.

  10. Add marinara sauce to a stock pot with optional 16 oz of pasta water and simmer for 5 minutes. Remove from heat.

  11. Fold cooked Adda Veggie crumble into sauce.

  12. Add cooked pasta to sauce and mix to incorporate.

  13. Transfer to a steam table pan (12" x 20" x 4") lightly coated with pan-release spray.

  14. Portion ragù onto plates with one 8 fl oz spoodle (1 cup). Garnish with optional basil leaf.

    Critical Control Point: Hold for hot service at 135°F or higher.