Vegan Penne with Meat Sauce
Indulge in a comforting and satisfying plate of Vegan Penne with Meat Sauce, a plant-based twist on the classic Italian favorite. This recipe combines tender penne pasta with a hearty, savory sauce made from a vegan ground meat substitute and a medley of fresh vegetables like mushrooms, carrots, and bell peppers. Enhanced with aromatic garlic, onions, and herbs like oregano and basil, the sauce achieves a rich, robust flavor, complemented by a splash of optional red wine for added depth. Quick to prepare in just 45 minutes, this dish is perfect for busy weeknights or family gatherings. Finish it off with a sprinkle of nutritional yeast for a cheesy, dairy-free garnish, and enjoy a wholesome, protein-packed meal that’s as delicious as it is satisfying. Perfect for vegan food lovers and those seeking a plant-based alternative to classic pasta dishes!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 medium, chopped yellow onion
- 3 minced garlic cloves
- 1 medium, diced carrot
- 1 diced celery stalk
- 1 medium, diced red bell pepper
- 8 oz, chopped mushrooms
- 12 oz vegan ground meat substitute
- 28 oz canned crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup red wine (optional)
- 0.25 cup, chopped fresh parsley
- 2 tbsp nutritional yeast (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, diced carrot, diced celery, diced red bell pepper, and chopped mushrooms. Cook for another 5-7 minutes until the vegetables are tender.
Add the vegan ground meat substitute to the skillet, breaking it up with a spoon, and cook for about 3 minutes until browned.
Pour in the crushed tomatoes and tomato paste, stirring to combine.
Add the dried oregano, dried basil, salt, and black pepper. If using, pour in the red wine for additional depth of flavor.
Bring the sauce to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
Stir in chopped fresh parsley and adjust seasoning if necessary.
Serve the cooked penne topped with the vegan meat sauce. Garnish with nutritional yeast if desired.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 14.8 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1204 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
