Vegetarian pasta bolognese
8
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 flavour 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).
Ingredients
Olive oil
1½ tsp(s)
Onion
1 cup(s), finely chopped
Carrots
½ cup(s), finely chopped
Celery
½ cup(s), finely chopped
Garlic
3 clove(s), large, minced
Beyond Meat Beyond Beef Plant-Based Beefy Crumbles
10 oz
Canned tomato paste
3 tbsp(s)
Canned diced tomatoes
28 oz, petite diced, undrained
Kosher salt
1 tsp(s)
Dried oregano
1 tsp(s)
Crushed red pepper flakes
¼ tsp(s)
Uncooked spaghetti
12 oz
Grated Parmesan cheese
3 tbsp(s)
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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