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Vegetarian pasta bolognese

Vegetarian pasta Bolognese

9
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Easy
Frozen meatless crumbles are convenient and quick-cooking, helping this pasta dinner come together with ease. The sauce’s flavor foundation comes from a trio of aromatics—onion, carrot, and celery—that sauté until they start to brown, which develops rich savory notes. We call for traditional spaghetti, but you can use any pasta shape or type you love (such as whole-wheat, chickpea-based, or gluten-free). For a vegan dish, sprinkle with vegan Parmesan or nutritional yeast.

Ingredients

Olive oil

1½ tsp

Onion

1 cup(s), chopped, finely chopped

Carrots

½ cup(s), finely chopped

Celery

½ cup(s), chopped, finely chopped

Garlic

3 clove(s), minced

Beyond Meat® Beyond Beef Crumbles, Beefy

10 oz

Tomato paste

3 Tbsp

Canned diced tomatoes

28 oz, petite diced, undrained

Kosher salt

1 tsp

Dried oregano

1 tsp

Crushed red pepper flakes

¼ tsp

Uncooked spaghetti

12 oz

Grated Parmesan cheese

3 Tbsp

Instructions

  1. Heat a large skillet over medium-high heat. Add oil to pan and swirl to coat. Add onion, carrot, and celery; sauté until vegetables soften and begin to brown, 6 to 7 minutes. Add garlic; sauté 1 minute. Add meatless crumbles; sauté 3 minutes. Add tomato paste; cook 1 minute, stirring constantly. Stir in diced tomatoes, salt, oregano, and red pepper flakes. Bring to a boil; reduce heat, and simmer until thickened, 15 minutes.
  2. Meanwhile, cook pasta according to package directions; drain pasta. Stir pasta into sauce. Sprinkle with cheese.
  3. Serving size: about 1½ cups

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