For those who like long pasta with creamy sauce must try this veggy ragù. A vegan alternative to the traditional one.
In this recipe we just lightly cook all the ingredient to maintain the authentic flavor of the vegetable and keep nutritional values.
Asparagus, Sugar snap peas, Leek and Courgette lightly pan cooked in Apulian Olive Oil with salt and pepper. All most at the end adding some radish to give contrast.
This January try vegan - Veganuary
Troccoli with Veggy Ragù