Sara Tane
Hands On Time
15 Mins
Total Time
30 Mins
Yield
Serves 6 (serving size: 2 ounces pasta and about ¾ cup sauce)

There’s nothing more comforting than a warm bowl of meaty, cheesy pasta. This version is just as meaty as its beef-based counterpart, but uses vegetarian ground “beef” in place of the animal protein. We mixed in fresh spinach for added veggie goodness, and portobello mushrooms for a next-level umami flavor and meaty texture. Enjoy this sauce over plain spaghetti, or use it in your favorite lasagna or baked ziti recipe when you have vegetarian guests at the table. 

How to Make It

Step 1

Heat oil in a large pan over medium heat. Add garlic and onion, stirring until vegetables begin to soften, about 3 minutes. Add mushrooms, stirring until onions have lightly browned and mushrooms have softened, about 2 minutes. Increase heat to high and add vegetarian ground beef; cook, stirring occasionally, until warmed through, about 2 minutes. 

Step 2

Add tomato sauce to pan; bring to a boil. Reduce heat to medium-low; stir in Italian seasoning, red pepper, salt, and black pepper. Adjust seasoning to taste. Cover, and simmer for 15 minutes; stir in baby spinach. 

Step 3

Fill 6 shallow bowls with 2 ounces of spaghetti and top with about ¾ cup of sauce. Top each serving with ½ tablespoon fresh basil and ½ tablespoon cheese.

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