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Casarecce al ragù vegano - Exquisito
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Casarecce al ragù vegano

A tasty, protein-packed first course that will satisfy the most discerning vegan palate.
What you will find:

  • 1 x 500g Casarecce di lenticchie rosse
    (caserecce with red lentils)
  • 1 x 280g Ragù vegano
  • 1 x 250ml La Mora olio extra vergine di oliva biologico
    (La Mora organic extra virgin olive oil)

23.00

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You know that

Legumes are the edible seeds produced by plants belonging to the Fabaceae botanical family. They have strong nutritional properties as well as numerous dietary applications but, ‘in their raw state’, their preparation requires more time and dedication. Although they also contain carbohydrates, they are mainly considered as a source of protein, to be substituted at least three times a week for meat, eggs, cheese or fish.

Legume pasta is pasta made exclusively from a flour obtained by grinding peas, red lentils and chickpeas. It has nutritional properties designed to improve the diet without giving up the pleasure of a plate of pasta. It also finds application in special diets, such as gluten-free for coeliac disease, higher protein intake for vegans, and higher fibre content for intestinal regularity. Calories are mainly provided by complex carbohydrates (about 45 g/100 g), followed by a large proportion of protein (100 g of legume pasta provides almost 20% of an adult’s requirements) and a modest proportion of fat. From a vitamin point of view, legume pasta is a good source of water-soluble B vitamins and also of iron, phosphorous, potassium, calcium, iron, magnesium and zinc.

Ragù vegano

Soy ragù is a vegan alternative to meat ragù made with mince, perfect for both vegetarian and vegan diets and can be used in the preparation of tasty sauces such as vegan ragout.  Soya can be found commercially in many forms such as seeds, vegetable drinks, yoghurt, veg cheeses such as tofu and tempeh, soya beans, soya flour and dehydrated soya, in the forms of steaks, chunks and granulars. We specifically use dehydrated soya in the preparation of our delicious vegan ragout. Soya granulate is derived from the processing of soya and is a soya flour-based foodstuff, which is obtained from the waste of soya oil. This is reprocessed to remove fat and dehydrated. Soy granulate has so many properties and benefits for our body, because it is rich in vegetable protein, fibre and vitamins, and has all the characteristics that make soy an indispensable food for our well-being.

10 useful tips for optimal pasta cooking:

1. put plenty of water in the pot. The ratio of water to pasta should be 10:1, i.e. for every 100 grams of pasta you should calculate 1 litre of water. The pasta cooking water can be re-used to deglaze dishes and clean kitchen utensils or to water plants.

2. do not fill the saucepan with water up to the rim: to prevent liquid from escaping during cooking, fill it with water up to 2/3 of its capacity.

3. The pot must be covered with the lid while the water comes to the boil, it will boil faster.

4. The pasta must be throwed into the pot only when the water starts boiling.

5. When throwing in the pasta, remember to remove the lid: the pot should be kept uncovered.

6. Salt should be added when the water comes to the boil. Adding coarse salt from cold water not only delays the water from reaching 100°C but could leave an iron aftertaste to the pasta. The general recommended dose of salt is 7g per 100 g of pasta. However, it is good to know that the longer the pasta has to cook, the less salt should be used.

7. The pasta must continue to boil vigorously and must not lose its boil. The flame must also remain below the bottom of the pot and not reach the edges.

8. The pasta should be stirred often during cooking to prevent it from sticking.

9. Cooking times are absolutely indicative for artisanal pasta. WE suggest to taste the pasta while it is cooking: if it is al dente, it is cooked.

10. The sauce should be chosen according to the pasta format and the pasta sautéed in the sauce before serving. Long pasta? Choose liquid and creamy sauces. Short, medium-sized pasta? Goes well with thicker sauces.

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Casarecce di lenticchie rosse
100% red lentils flour, water

Ragù vegano
tomato puree, soya (de-fattened and restructured soya flour), carrots, onion, celery, vegan white wine Nero d’Avola, extra virgin olive oil, tomato concentrate, nutmeg, whole sea salt, pepper, sugar.

La Mora olio extra vergine di oliva biologico
organic extra virgin olive oil, blen of 80% Moresca cultivar and 20% Nocellara del Belice cultivar

Casarecce di lenticchie rosse
energy 1340KJ – 318 kcal / total fat 1,8 g of which satured fat 026g / total carbohydrates 42,8 g of which sugars 1,48 g / dietary fiber 19,8 g / proteins 23 g / salt 0,01 g

Ragù vegano
energy 454KJ – 104 kcal / total fat 6,4g of which satured fat 0,9g / total carbohydrates 6,3g of which sugars 5,6g / dietary fiber 2,2g / proteins 4,3g / salt 1,3g

La Mora olio extra vergine di oliva biologico
energy 3700KJ – 900 kcal / total fat 6,8 0% – satured fat 10,2 % / total carbohydrates 0,2 % of which sugars 0 % / dietary fiber 0 %
proteins 0% / vitamin E 138 mg / calcium 1,28 mg / iron 009 mg

Casarecce di lenticchie rosse: check the packaging for expiry date. Store in a cool, dry place. 

Ragù vegano: store in a cool, dry place at a temperature of around 10°. Once opened, cover with oil, keep in the fridge and consume within 4/5 days.

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