Vegetarian Fettuccine with Meat Sauce
Savor the ultimate comfort food experience with this hearty and flavorful Vegetarian Fettuccine with Meat Sauce! This recipe delivers all the rich, savory depth of a classic meat sauce while being completely plant-based, featuring protein-packed plant-based ground "meat" and a medley of aromatic vegetables like onions, carrots, and celery. Simmered with crushed tomatoes, tomato paste, and a dash of red wine for extra elegance, this sauce is perfectly seasoned with oregano, basil, and fresh herbs to create a robust, Italian-inspired flavor. Paired with tender fettuccine pasta, it's a satisfying dish that's both meatless and satisfying, ready in just under an hour. Ideal for weeknight dinners, vegetarian households, or anyone craving a hearty pasta dish, this recipe is sure to please your taste buds while being kind to the planet!
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 medium Carrot, finely chopped
- 1 medium Celery stalk, finely chopped
- 12 ounces Plant-based ground 'meat'
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Red wine (optional)
- 0.25 cup Fresh basil leaves, chopped
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, heat the olive oil. Add the chopped onion and cook for about 3 minutes until it becomes translucent.
Stir in the minced garlic, chopped carrot, and chopped celery. Cook for an additional 5 minutes until the vegetables start to soften.
Add the plant-based ground 'meat' to the skillet. Cook, stirring frequently, for about 5 minutes until it is browned.
Pour in the crushed tomatoes and stir in the tomato paste. Mix well to combine.
Add the dried oregano, dried basil, salt, ground black pepper, and optional red wine to the sauce. Stir to integrate all the ingredients.
Lower the heat to a simmer and cook the sauce uncovered for about 25 minutes, allowing it to thicken. Stir occasionally.
Add the fresh basil leaves to the sauce and stir through. Cook for an additional 2 minutes.
Serve the cooked fettuccine on plates and top generously with the meatless sauce.
Garnish with additional fresh basil if desired and serve hot.
Nutrition Facts
Calories |
2656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.6 g | 116% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4676 mg | 203% | |
| Total Carbohydrate | 355.6 g | 129% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 58.9 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 521 mg | 40% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 4794 mg | 102% | |
*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.
