Spaghetti with Vegetarian “Meat” Sauce

Name: Spaghetti with Vegetarian “Meat” Sauce
Total time: 30 min
Yield: Serves 6 (serving size: 2 ounces pasta and about ¾ cup sauce)
Ingredients: 2 tablespoons extra-virgin olive oil; 4 garlic cloves, thinly sliced; 1 small yellow onion, peeled and chopped; 1 cup baby portobello mushrooms, cleaned and chopped; 6 ounces frozen vegetarian ground beef (such as Boca Veggie Ground Crumbles), defrosted; 1 (24-ounce) jar tomato sauce (such as Rao’s Tomato Basil); 1 tablespoon Italian seasoning; ½ teaspoon crushed red pepper flakes; ½ teaspoon salt; ½ teaspoon black pepper; 2 cups baby spinach; 12 ounces whole-grain spaghetti, cooked according to package directions and drained; 3 tablespoons finely chopped fresh basil; 3 tablespoons freshly grated Parmesan or pecorino Romano cheese

1 Rating
1 Review

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.

By Arielle Weg

Recipe by MyRecipes August 2017

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Spaghetti with Vegetarian “Meat” Sauce

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Spaghetti with Vegetarian “Meat” Sauce

Gallery

Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Spaghetti with Vegetarian &ldquo;Meat&rdquo; Sauce

All Reviews for Spaghetti with Vegetarian “Meat” Sauce