0.0 – 0 reviews • Main Dish
| Level: |
Easy |
| Total: |
1 hr 35 min |
| Active: |
35 min |
| Yield: |
6 servings |
Ingredients
- 2 1/2 pounds vegan lamb, preferably Black Sheep Foods
- 2 ounces vegetable oil
- 1 yellow onion, diced small
- 2 carrots, diced small
- 1 cup small diced fennel
- 3 cloves garlic, diced small
- 8 ounces dry white wine
- 5 cups canned tomato, pureed
- 8 ounces plant-based cream
- 1/4 teaspoon ground nutmeg
- 1 bay leaf
- Salt and ground black pepper
- 1 tablespoon truffle oil
- 1 pound pasta
- 4 ounces plant-based Parmesan
Instructions
- Brown the vegan lamb in the oil in a saute pan in small batches. Set aside and drain. Reserve the liquid.
- Sweat the onion, carrots, fennel and garlic in the same pan. Add back the vegan lamb. Deglaze with the wine. Reduce by half.
- Add the tomato, cream, nutmeg, bay, salt and pepper. Reduce the heat and simmer for approximately one hour. Add the truffle oil. Adjust the seasoning.
- Bring salted water to a boil, then add the pasta and cook until al dente or per the package instructions. Drain.
- Add the pasta to the sauce and cook together on low heat until the pasta is to your desired texture, 1 to 2 minutes.
- Serve the pasta in bowls and garnish with the plant-based Parmesan.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
1890 |
| Total Fat |
158 g |
| Saturated Fat |
80 g |
| Carbohydrates |
79 g |
| Dietary Fiber |
8 g |
| Sugar |
18 g |
| Protein |
31 g |
| Cholesterol |
158 mg |
| Sodium |
1432 mg |