"Meaty" Meatless Spaghetti with Fresh Spinach

Sautéing the soy crumbles in garlic and onion boosts the flavor of the crumbles and adds another dimension to the bottled pasta sauce. The addition of fresh spinach adds extra vitamins and a touch of color. Follow cooking times closely for optimum texture.

Yield: 5 servings (serving size: 1 cup pasta, about 1 cup sauce, and 1 tablespoon cheese)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 403
  • Fat: 7.3g
  • Saturated fat: 1.5g
  • Protein: 24.6g
  • Carbohydrate: 60.4g
  • Cholesterol: 4mg
  • Iron: 6.0mg
  • Sodium: 839mg
  • Calories from fat: 16%
  • Fiber: 8.5g
  • Calcium: 201mg


  • 1 teaspoon olive oil
  • 1 cup chopped onion (1 medium)
  • 2 teaspoons minced garlic
  • 1 (12-ounce) package frozen burger-style recipe crumbles
  • 2 tablespoons dry red wine or water
  • 1 (26-ounce) jar tomato and basil pasta sauce (such as Classico)
  • 2 cups fresh baby spinach, coarsely chopped
  • 10 ounces uncooked spaghetti
  • 5 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese


  1. Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 4 minutes. Add crumbles; sauté 5 minutes or until crumbles are completely thawed. Add wine and pasta sauce; reduce heat to medium low, and simmer 3 minutes or until thoroughly heated. Stir in spinach, and simmer 4 minutes or until spinach wilts.
  2. . While sauce simmers, cook pasta according to package directions, omitting salt and fat.
  3. . Serve sauce over hot cooked pasta, and sprinkle each serving with cheese.
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