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'Meat-free' Ragu Pappardelle

20 Minute Ragu Pappardelle. Using meat-free mince this ragu is home-comfort veggie food at it's best.

Serves: 2 (easily doubled) Time: 20 minutes



  • 300g meat-free mince

  • 200g pappardelle pasta

  • 40g Parmesan or vegan alternative, grated

  • 1 tablespoon oregano

  • 1 tablespoon Worcester sauce

  • 1 400g can chopped tomatoes

  • 1 Knorr veg stock pot

  • 1 bag spinach


  1. Boil a full kettle. Then heat a drizzle of olive oil in a large pan on high heat. Throw in the mince and cook for 2 minutes. Then throw in the oregano, give it a stir to combine and then cook for a further 2 minutes.

  2. Next, throw in the Worcester sauce, stir for 1 minute, then throw in 50mls of water, chopped tomatoes, and the Knorr stock pot. Bring the pan to a boil and give it a good stir to ensure the stock dissolves. Once it's boiling, reduce the heat and leave to simmer for 5 minutes. If it gets to dry, you can add a splash of water.

  3. Meanwhile, cook your pasta in a pot with the boiled kettle, bring to a boil then time 10 minutes. Once done drain.

  4. Once the sauce has thickened, throw in your spinach while stirring, a handful at a time so that it wilts. You can do this in batches and the spinach will reduce in size massively.

  5. Serve up your drained pasta in bowls, top with the mince & spinach sauce, season and grate over your cheese to finish. Yum!


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