Busiate with Beamy plant-based mix for Bolognese sauce

busiate pasta

With Beamy plant-based mix for Bolognese sauce

30 min

2 people

Busiate pasta

with Beamy plant-based mix for Bolognese sauce

30 min

2 people

ingredients

100 g Beamy mix for Bolognese sauce
200 g busiate (Sicilian pasta)
1 clove of black garlic
1 clove of garlic
black cabbage to taste
1/2 glass of white wine
1/2 glass of water
EVO oil to taste
Salt
Black pepper

PROCEDure

1

Clean the black cabbage, pulling off the leaves around the stem and cut them into pieces.

2

In a nonstick saucepan, sauté the garlic clove, with a generous amount of evo oil, add the Beamy mix for Bolognese sauce, the black cabbage, the mashed black garlic and sauté for a minute, add the white wine and water and cook until all the liquid has evaporated.

3

Meanwhile, bring water to a boil in a large pot, salt and throw in the pasta. Cook for the time indicated on the package.

4

Once the pasta is drained, toss it back into the pan with the sauce and add black pepper before serving.

PROCEDURE

1

Clean the black cabbage, pulling off the leaves around the stem and cut them into pieces.

2

In a nonstick saucepan, sauté the garlic clove, with a generous amount of evo oil, add the Beamy mix for Bolognese sauce, the black cabbage, the mashed black garlic and sauté for a minute, add the white wine and water and cook until all the liquid has evaporated.