Vegetarian Bowtie Pasta with Meat Sauce
Indulge in the rich, satisfying flavors of our Vegetarian Bowtie Pasta with Meat Sauce, a plant-powered twist on a classic comfort food! This hearty dish combines al dente bowtie pasta with a savory, herb-infused sauce made with plant-based ground “meat,” vibrant veggies, and a medley of spices like basil, oregano, and a hint of red pepper flakes for a delightful kick. Simmered to perfection with diced tomatoes and a touch of tomato paste, the sauce is luxuriously thick while still offering flexibility to achieve your desired texture with reserved pasta water. Garnished with fresh parsley and optional Parmesan cheese, this recipe is ready in under an hour and serves as the ideal weeknight dinner for vegetarians and meat-eaters alike. Perfect for pasta lovers craving a wholesome, meat-free twist!
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Recipe Information
Ingredients
- 12 ounces bowtie pasta
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 3 units garlic cloves, minced
- 12 ounces plant-based ground 'meat'
- 28 ounces diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes
- 1 unit bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup Parmesan cheese (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain the pasta, reserving 1 cup of the pasta water, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
Add the minced garlic to the skillet and cook for an additional minute, until fragrant.
Add the plant-based ground 'meat' to the skillet and cook, breaking it up with a spoon, until browned, about 5 minutes.
Stir in the diced tomatoes (with juices), tomato paste, dried basil, dried oregano, red pepper flakes, bay leaf, salt, and black pepper. Bring the sauce to a simmer.
Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally. Adjust the consistency with reserved pasta water if the sauce becomes too thick.
Remove the bay leaf and discard it.
Toss the cooked pasta with the sauce until well combined. Serve hot, topped with Parmesan cheese, if using, and garnish with chopped fresh parsley.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 696 mg | 30% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 11.9 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1061 mg | 23% | |
*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.
