Vegetarian Macaroni with Ground Beef
Indulge in the comforting flavors of this hearty **Vegetarian Macaroni with Ground Beef**, a plant-based twist on a classic family favorite. Featuring tender macaroni pasta tossed in a rich and savory tomato-based sauce, this recipe swaps traditional ground beef for a protein-packed plant-based alternative, making it both vegetarian-friendly and irresistibly satisfying. Infused with aromatic garlic, onion, and a medley of Italian herbs like basil and oregano, every bite is layered with robust flavor. A touch of red pepper flakes adds just the right amount of heat, while grated Parmesan and fresh basil offer the perfect finishing touch. Ready in just 40 minutes, this recipe is ideal for busy weeknights, serving up wholesome comfort the whole family will love. Perfect for vegetarian comfort food lovers, this adaptable dish is sure to become a staple in your meal rotation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz macaroni pasta
- 2 tbsp olive oil
- 1 medium, chopped onion
- 2 minced garlic cloves
- 12 oz plant-based ground meat
- 14.5 oz canned diced tomatoes
- 2 tbsp tomato paste
- 1 cup vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup Parmesan cheese
- 0.25 cup, chopped fresh basil leaves
Instructions
Bring a large pot of salted water to a boil. Add the macaroni pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Add minced garlic and sauté for another minute until fragrant.
Add the plant-based ground meat to the skillet, breaking it apart with a wooden spoon. Cook for 5 to 7 minutes until it is browned.
Stir in the canned diced tomatoes, tomato paste, and vegetable broth.
Season the mixture with dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir to combine.
Lower the heat to a simmer and let the sauce cook for 10 to 15 minutes, allowing the flavors to meld together.
Add the cooked macaroni to the skillet and toss to coat it with the sauce evenly.
Serve the vegetarian macaroni hot, garnished with Parmesan cheese and chopped fresh basil leaves.
Nutrition Facts
Calories |
2843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.0 g | 150% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 4996 mg | 217% | |
| Total Carbohydrate | 338.2 g | 123% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 36.6 g | ||
| Protein | 129.5 g | 259% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 868 mg | 67% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3551 mg | 76% | |
*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.
