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Impossible Ragu

Serves 4


1 lb. pasta of your choice

1–2 tablespoons neutral cooking oil (canola or avocado)

8 oz. Impossible meat substitute

1½ cups tomato sauce (homemade or your brand of choice)

¼ cup cashew cream, or other plant-based cream substitute

2 tablespoons chopped fresh basil, plus more for garnish

1 tablespoon chopped fresh parsley, plus more for garnish

Salt and pepper


  1. Cook pasta as directed, reserving a ¼ cup of the cooking water for the sauce.
  2. As pasta cooks, place cooking oil in a large sauté pan over medium heat. Add the meat substitute, and crumble it with a spoon. For a finer consistency, crumble with a whisk.
  3. Once the meat is lightly browned and broken up, lower the heat to medium-low. Add the sauce and cashew cream. Bring it to a simmer, cook for 2 minutes, and then turn off the heat.
  4. Once the pasta is cooked and drained, add it to the sauce along with the reserved cooking water and the fresh herbs. Mix well and season with salt and pepper to taste. If the sauce is watery, apply a low heat and stir for a minute or two. Serve with additional fresh herbs on top.
Photo courtesy of Palizzata Marketplace & Eatery

Hudson Valley Restaurant Week is back this April 8-21!