Spaghetti with vegan ragout

Spaghetti with vegan ragout

Spaghetti with vegan ragout, a tasty vegan alternative to Bolognese sauce is immediately ready. Just replace the meat with pumpkin and vegan sausages. A surprise for the palate.


Main course For 4 people

200g vegan sausage, such as grilled sausage or V-Love Plant-Based bratwurst

250 g of pumpkin

2 cloves of garlic

6 tablespoons of olive oil


pink pepper

1 bunch of basil

350 g of vegan spaghetti

20 g of purslane

Freind’s kitchen recipes, Leeks with sesame recipe.

How to proceed

Preparation: approx. 25 minutes

Cut the sausage and pumpkin into approx. 1 cm. Cut the garlic into slices. Heat half the oil in a pan and brown the sausage and pumpkin for approx. 5 minutes. Season with salt and pepper. Blend the rest of the oil with the basil and garlic. Boil the spaghetti in salted water and drain them al dente. Mix them with the basil oil and toss with the sausage and pumpkin ragout. Garnish with purslane and, to taste, served with grated vegan cheese. You may be interested to read about lemon cultivation Blogpost/ sea buckthorn and orange juice.

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