Vegetarian Classic Spaghetti with Ground Meat
Embrace the flavors of hearty Italian comfort food with this Vegetarian Classic Spaghetti with Ground Meat recipe! This plant-based twist on a timeless favorite combines al dente dried spaghetti with a rich, savory sauce made from crushed tomatoes, aromatic garlic, and plant-based ground meat seasoned to perfection with dried Italian herbs. Fresh veggies like diced bell pepper, carrot, and onion add bursts of natural sweetness, while torn basil leaves and a sprinkle of Parmesan cheese bring freshness and elegance to every bite. Ready in just 45 minutes, this easy dish is perfect for weeknight dinners or casual gatherings, offering all the deliciousness of classic spaghetti in a vegetarian-friendly way.
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Recipe Information
Ingredients
- 400 grams dried spaghetti
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 medium, diced bell pepper
- 1 medium, diced carrot
- 300 grams plant-based ground meat
- 800 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried Italian herbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 leaves, torn fresh basil leaves
- 50 grams, grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic, diced bell pepper, and diced carrot to the skillet. Cook for another 5 minutes, stirring occasionally until the vegetables are softened.
Push the vegetables to the side of the skillet and add the plant-based ground meat. Cook it for about 5-7 minutes, breaking it apart with a spatula until heated through and starting to brown.
Stir in the canned crushed tomatoes and tomato paste into the skillet. Mix well to combine all ingredients.
Season the sauce with dried Italian herbs, salt, and black pepper. Bring the sauce to a simmer.
Reduce the heat to low and let the sauce simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly.
Add the cooked spaghetti to the skillet and toss it in the sauce until the pasta is well coated.
Remove the skillet from the heat and stir in the torn fresh basil leaves.
Serve the vegetarian spaghetti hot, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 4783 mg | 208% | |
| Total Carbohydrate | 409.1 g | 149% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 64.0 g | ||
| Protein | 132.5 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 934 mg | 72% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 5392 mg | 115% | |
*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.
