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
ook pasta according to package directions. Drain and set aside.
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.
Add the plant-based grounds and Italian seasoning. Cook, breaking up large pieces, until lightly browned and heated through, about 6 minutes.
Stir in marinara sauce and fresh basil. Cook until heated through, about 1 minute. Season with salt and pepper to taste.
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.
Nutrition Information
Serving size: ¾ cup pasta / 1 cup sauce Calories: 495 Fat: 23g Saturated fat: 3g Carbohydrates: 47g Sodium: 385mg Fiber: 8g Protein: 34g
Recipe by Lizs Healthy Table at https://liz.afones.com/2025/01/09/plant-based-pasta-bolognese/