Plant-Based Pasta Bolognese: A Veggie-Packed Twist on a Classic Comfort Dish

When my husband decided to give up beef over a decade ago, I found myself on a mission to recreate the hearty, rich flavors he loved—without the meat. Enter protein-powered, plant-based grounds. These versatile meat alternatives have since become a staple in our kitchen, making dishes like this veggie-packed Bolognese a regular favorite.

If you’re looking for a way to embrace plant-based eating without sacrificing taste or texture, this recipe is for you. It’s hearty, satisfying, and loaded with vibrant vegetables that boost both flavor and nutrition.

Why Choose Plant-Based Grounds?

Plant-based meats, like Beyond Meat and Impossible, mimic the taste and texture of traditional beef while offering a unique blend of ingredients. They cook and crumble like ground beef, making them ideal for recipes like pasta sauce, tacos, and chili. Plus, they’re a fantastic way to add more plants to your plate.

Beyond Meat is crafted with yellow pea protein, red lentil protein, brown rice protein, and faba bean protein. It also includes avocado oil and pomegranate concentrate for flavor and color. A 4-ounce serving contains 230 calories, 2 grams of saturated fat, 21 grams of protein, and 310 milligrams of sodium.

Impossible Ground Beef uses soy protein, yeast extract for flavor, and a blend of coconut and sunflower oils to achieve its juicy texture. A 4-ounce serving contains 230 calories, 6 grams of saturated fat, 19 grams of protein, and 370 milligrams of sodium. There’s also an Impossible Lite version with fewer calories and saturated fat, but plenty of protein.

Compared to 80/20 ground beef, which has 285 calories, 9 grams of saturated fat, and 19 grams of protein, these plant-based options offer an alternative.

For this Bolognese, I used plant-based grounds as the base, then packed in fresh veggies including bell peppers, onions, and mushrooms to amp up the flavor and nutrition. The result? A sauce that’s rich, satisfying, and every bit as comforting as the classic version.

Why You’ll Love This Dish

This Plant-Based Pasta Bolognese is a true crowd-pleaser, perfect for busy weeknights or a cozy weekend meal. It’s packed with plant-based protein and fiber, making it as nutritious as it is delicious. Plus, it’s a great way to get more veggies onto your plate without really trying.

Plant-Based Pasta Bolognese

 

Author: Liz Weiss

Nutrition Information

• Serves: 4

• Serving size: ¾ cup pasta / 1 cup sauce
• Calories: 495

• Fat: 23g
• Saturated fat: 3g
• Carbohydrates: 47g
• Sodium: 385mg
• Fiber: 8g
• Protein: 34g

Recipe type: Dinner

Cuisine: Italian

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There’s plenty of flexibility with this recipe. Swap the bell pepper and mushrooms for other vegetables like diced zucchini or shredded carrot. For the pasta, use any shape you love, from penne to bow-ties to spirals.

Ingredients

• 8 oz pasta of your choice (regular or plant-based)*
• 1 T olive oil
• 1 red bell pepper, cut into ¼-inch dice
• 1 small onion, cut into ¼-inch dice
• 8 oz button mushrooms, roughly chopped
• One 16-oz package plant-based grounds**
• 1 tsp dried Italian seasoning or oregano
• 2 cups marinara sauce
• ½ cup fresh basil, roughly chopped, plus more for garnish
• Kosher salt and pepper to taste

Instructions

1. ook pasta according to package directions. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the bell pepper, onion, and mushrooms. Cook, stirring often, until tender and golden, about 7 minutes. Reduce heat to medium if vegetables brown too quickly.
3. Add the plant-based grounds and Italian seasoning. Cook, breaking up large pieces, until lightly browned and heated through, about 6 minutes.
4. Stir in marinara sauce and fresh basil. Cook until heated through, about 1 minute. Season with salt and pepper to taste.
5. Serve the sauce over the cooked pasta. Garnish with additional basil leaves and enjoy!

Notes

* Banza Gemelli Made from Chickpeas was used in the recipe development and nutrient analysis

** Beyond Meat’s Beyond Beef Plant-Based Ground was used in the recipe development and nutrient analysis.

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• Mix up the veggies: Try diced zucchini, shredded carrots, or even chopped spinach.
• Choose your pasta: Whole-grain, gluten-free, or legume-based pasta all work beautifully.
• Amp up the flavor: Add a pinch of red pepper flakes or a splash of balsamic vinegar for depth.

Looking for more veggie-packed recipes? Browse my Recipe Index for more ideas, or leave a comment below sharing your favorite plant-based creations. I can’t wait to hear how you make this recipe your own!