Oat Pasta With A Rich Soya Ragu

1. Pour the Mr Organic Extra Virgin Olive Oil into a large, shallow pan on a medium-high heat and warm it through, then add in the minced onion, celery and carrot. Fry the vegetables  in the oil for around 5 minutes until they begin to soften down, then add in the minced garlic.

2. Mix the garlic through and continue to fry it  in the vegetables for a couple of minutes. Next, add in the dried mix herbs and bay leaf, then turn them through the pan. Add in the chopped Mr Organic Italian Sun-Dried Tomatoes along with the tomato puree and balsamic vinegar.

3. Mix the sun-dried tomatoes, puree and balsamic through everything in the pan, frying it  for another minute. Next, add the dry soya mince to the pan, followed by a tin of Mr Organic Italian Chopped Tomatoes, rinse the can with a splash of water and pour that in

4. Next, pour in the vegetable stock, season well with sea salt and black pepper, give everything in the pan a good stir through, and increase the heat to bring it to a gentle boil. Once simmering, reduce the heat and leave it to cook, uncovered, for 35 minutes until the sauce is rich, has thickened and the soya mince has rehydrated.

5. Place a large pan of water on to boil, add in a good pinch of salt, then add in the pasta, stir once and leave it to cook for 9 minutes until al-dente. Once cooked, drain the pasta  through a colander, rinse with boiling water and shake to drain  any excess.

6. At this point the Rich Soya Rag should be thoroughly cooked, add in a small handful of fresh, chopped parsley for even more flavour, then stir it through. Stir the pasta through the Rag until well coated and everything is well combined.

7. Serve the pasta hot immediately and garnish with  grated vegan cheese and more fresh, chopped parsley.