Vegetarian Macaroni with Meat Sauce
Indulge in the hearty flavors of this vegetarian twist on a classic favorite with our **Vegetarian Macaroni with Meat Sauce**. Packed with wholesome ingredients, this dish combines tender elbow macaroni with a rich, savory sauce made from a soy-based ground beef substitute, meaty mushrooms, and tangy crushed tomatoes. Aromatic herbs like dried basil and oregano elevate the flavor, while diced bell peppers and onions add a pop of texture and freshness. Quick and easy to make in just 45 minutes, this dish is perfect for weeknight dinners and serves four generously. Top it off with grated Parmesan cheese and fresh basil for a burst of flavor and flair, making it a crowd-pleaser for vegetarians and meat lovers alike. Whether you're seeking comfort food or a creative plant-based alternative, this recipe will become a new family favorite!
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Recipe Information
Ingredients
- 300 grams Elbow macaroni
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 units Garlic cloves, minced
- 1 medium Bell pepper, diced
- 200 grams Mushrooms, finely chopped
- 400 grams Crushed tomatoes
- 2 tablespoons Tomato paste
- 240 milliliters Vegetable broth
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Red pepper flakes (optional)
- 300 grams Soy-based ground beef substitute
- 50 grams Parmesan cheese, grated (optional)
- 10 leaves Fresh basil leaves for garnish (optional)
Instructions
Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente. Drain and set aside.
While the macaroni is cooking, heat the olive oil in a large pan over medium heat.
Add the chopped onion and sauté for about 5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced bell pepper and mushrooms to the pan, cooking for about 5-6 minutes or until the mushrooms have released their moisture and the bell pepper is tender.
Add the soy-based ground beef substitute to the pan, stirring to incorporate it with the vegetables.
Stir in the crushed tomatoes, tomato paste, and vegetable broth. Mix well to combine.
Season with dried basil, dried oregano, salt, black pepper, and red pepper flakes if using. Stir to combine and bring the mixture to a simmer.
Reduce the heat to low and let the sauce simmer for about 15 minutes to allow the flavors to meld together, stirring occasionally.
Once the sauce is done, combine it with the cooked macaroni, stirring until the pasta is well-coated with the sauce.
Serve hot, sprinkled with grated Parmesan cheese and fresh basil leaves for garnish, if desired.
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1134 mg | 49% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 12.6 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 277 mg | 21% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1087 mg | 23% | |
*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.
