Gochujang ragù with pasta & shiitake

Name: Gochujang ragù with pasta & shiitake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 1½ tbsp wok oil, plus a drizzle; 300 g pack frozen Quorn Mince; 125 g frozen Cooks’ Ingredients Soffritto; 2 cloves garlic, finely chopped; 25 g pack coriander, stems finely chopped, leaves torn; 2 tbsp Cooks’ Ingredients Gochujang Chilli Paste; 400 g can Mutti Polpa Finely Chopped Tomatoes; 1 tbsp tomato purée; 1 tsp maple syrup; 180 g conchiglie rigate; 150 g pack shiitake mushrooms, larger ones torn

Ramp up your veggie ragú. This spicy and fresh take on a classic is quick to get on the table thanks to Quorn mince and pre-chopped soffritto. See our other quick and easy vegetarian recipes.

5 out of 5 stars(1) Rate this recipe

VegetarianHealthyHigh proteinSource of fibre2 of your 5 a day5 plant varieties

Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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1½ tbsp wok oil, plus a drizzle
300g pack frozen Quorn Mince
125g frozen Cooks’ Ingredients Soffritto
2 cloves garlic, finely chopped
½ x 25g pack coriander, stems finely chopped, leaves torn
2 tbsp Cooks’ Ingredients Gochujang Chilli Paste
400g can Mutti Polpa Finely Chopped Tomatoes
1 tbsp tomato purée
1 tsp maple syrup
180g conchiglie rigate
150g pack shiitake mushrooms, larger ones torn

Add 1 tbsp oil to a large frying pan over a high heat. When hot, tip in the frozen mince and soffritto. Season and fry for 8-10 minutes until the vegetables are tender.
Stir in the garlic and coriander stems, cook for 1 minute more until fragrant, then stir in the gochujang paste, the tomatoes and one-third of a can of their water, the tomato purée and maple syrup. Season, then simmer briskly for 10 minutes, until reduced and rich.
Meanwhile, boil the pasta according to pack instructions. When almost ready, heat the remaining oil in a frying pan, then season and sauté the mushrooms for 2-3 minutes, until golden.
Lift the pasta into the sauce using a slotted spoon – it will carry some cooking water along – and toss well over the heat. Transfer to shallow bowls, then top with the mushrooms, tear over the coriander leaves, and finish with a drizzle more oil, if liked.