Vegetarian Hearty Beef Pasta
Savor the comfort and flavor of Vegetarian Hearty Beef Pasta—a plant-based twist on a classic that doesn’t skimp on richness or satisfaction. This recipe combines savory, protein-packed plant-based ground beef with a medley of fresh vegetables like carrots, celery, mushrooms, and onions, all simmered in a luscious tomato-wine sauce infused with dried oregano and basil for aromatic depth. Perfectly cooked spaghetti or your favorite pasta serves as the base for this hearty dish, making it a wholesome and filling meal for vegetarians and meat-lovers alike. Finished with a sprinkle of vegetarian parmesan cheese and fresh parsley, this satisfying dinner is ready in just 45 minutes and perfect for busy weeknights or cozy gatherings. Keywords: vegetarian pasta recipe, plant-based ground beef, hearty pasta dishes, tomato-wine sauce, meatless comfort food.
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Recipe Information
Ingredients
- 300 grams plant-based ground beef
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 medium, diced carrot
- 1 diced celery stalk
- 200 grams, sliced button mushrooms
- 400 grams can of crushed tomatoes
- 1 cup vegetable broth
- 0.5 cup red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 400 grams spaghetti or pasta of choice
- 0.5 cup, grated (optional, can use a vegetarian version) parmesan cheese
- 2 tablespoons, chopped fresh parsley
Instructions
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and garlic, sauté until the onion is translucent, about 3 minutes.
Stir in the diced carrot and celery, and cook for another 3 minutes until they begin to soften.
Add the sliced mushrooms to the skillet. Sauté for an additional 5 minutes until they release their moisture and begin to brown.
Push the vegetables to the side of the skillet, and add the plant-based ground beef, breaking it up with a spoon. Cook for about 5 minutes until browned.
Pour in the red wine and let it simmer for 2 minutes, allowing the alcohol to evaporate.
Stir in the can of crushed tomatoes, vegetable broth, dried oregano, dried basil, salt, and black pepper.
Bring the mixture to a simmer, reduce the heat to low, and let it cook for about 15 minutes, allowing the flavors to meld and the sauce to thicken.
While the sauce simmers, cook the spaghetti or pasta of choice in a large pot of salted boiling water according to package instructions. Drain and set aside.
Once the sauce has thickened, taste and adjust seasoning as needed.
Serve the pasta topped with the hearty vegetable 'beef' sauce, and garnish with grated parmesan cheese and chopped parsley.
Nutrition Facts
Calories |
2193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 4879 mg | 212% | |
| Total Carbohydrate | 223.5 g | 81% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 39.7 g | ||
| Protein | 107.4 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 841 mg | 65% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3638 mg | 77% | |
*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.
