Tagliatelle with Spicy Meat Free Ragu and Burrata


  1. Cook the pasta for 8-10 minutes until al dente in a large pan of boiling water over high heat. Drain and set to one side.
  2. Heat the oil in a large non-stick frying pan over a medium heat. Add the onion and cook, stirring occasionally, for 6-8 minutes until golden. Add the garlic, sun-dried tomatoes and chilli flakes. Stir-fry for ten seconds until fragrant.
  3. Tip the tomatoes, tomato puree, honey, Mighty Beefless Mince, olives and a good pinch of salt into the sauce and mix well. Cover, reduce the heat to low and cook for 10 minutes. This allows the sauce to develop but it will look a little loose. Remove the lid, whack the heat back up to medium and cook, stirring occasionally, for another 10-12 minutes to thicken.
  4. To serve, mix cooked pasta into the sauce and transfer to a massive serving dish. Top with the burrata. Grate over a little parmesan and tuck in.


Paid Partnership with Unbelievable ALT 


Serves 6

500g tagliatelle
2 tbsp olive oil
1 red onion, finely chopped
2 cloves garlic, thinly sliced
50g sun-dried tomatoes in oil, drained and finely chopped
2 tsp chilli flakes
2 tin chopped tomatoes
2 tbsp tomato puree
2 tsp runny honey
360g pack The Unbelievable ALT Mighty Beefless Mince
100g pitted black olives
A large handful of basil leaves
2 x 150g burrata
Parmesan to serve

Related Projects
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt
Sumac Roast chicken - Palestinian MousakhanCannellini Bean Fennel and Tahini Salad