Vegetarian Fusilli Pasta with Meat Sauce
Dive into the comforting flavors of this **Vegetarian Fusilli Pasta with Meat Sauce**, a perfect marriage of hearty plant-based goodness and classic Italian-inspired cuisine. This recipe features tender, al dente fusilli pasta cloaked in a rich, savory meatless sauce made with plant-based ground meat, sweet carrots, aromatic celery, and a medley of herbs like basil and oregano for depth of flavor. Simmered to perfection with crushed tomatoes and vegetable broth, the sauce delivers a lush texture and mouthwatering taste. Quick to prepare in just under an hour, this dish is ideal for weeknight dinners or casual gatherings. Garnish with fresh basil and a sprinkle of Parmesan (optional) for a finishing touch that elevates every bite. Whether you're vegetarian or simply looking to enjoy a lighter yet satisfying alternative, this recipe promises to delight your taste buds and become a new favorite at the table! Perfect for searches like "vegetarian pasta recipes," "meatless pasta sauce," or "easy weeknight dinners."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 g Fusilli pasta
- 2 tbsp Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 medium Carrot, finely diced
- 1 Celery stalk, finely diced
- 300 g Plant-based ground meat
- 2 tbsp Tomato paste
- 400 g Canned crushed tomatoes
- 250 ml Vegetable broth
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 0.5 tsp Red pepper flakes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 5 g Fresh basil leaves, chopped
- 50 g Parmesan cheese, grated (optional for serving)
Instructions
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic, diced carrot, and diced celery to the skillet. Sauté for another 5 minutes until the vegetables soften.
Add the plant-based ground meat to the skillet, breaking it up with a spoon, and cook for 5-6 minutes until browned.
Stir in the tomato paste and cook for 1 minute to combine with the other ingredients.
Pour in the canned crushed tomatoes and vegetable broth. Stir well to combine.
Season with dried basil, dried oregano, red pepper flakes, salt, and black pepper. Bring the sauce to a simmer.
Reduce heat to low and simmer the sauce for 15 minutes, allowing the flavors to meld and the sauce to thicken.
Once the sauce has thickened, add the cooked fusilli pasta to the skillet. Toss well to combine and heat through.
Remove the skillet from heat, garnish with fresh basil leaves, and serve immediately. Optionally, sprinkle with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.7 g | 128% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 5408 mg | 235% | |
| Total Carbohydrate | 382.1 g | 139% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 41.3 g | ||
| Protein | 131.8 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1011 mg | 78% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 4237 mg | 90% | |
*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.
