Vegetarian Pasta with Beef
Indulge in a hearty yet wholesome twist on a classic with our Vegetarian Pasta with Beef. This plant-based delight pairs al dente penne pasta with savory vegan beef crumbles and a medley of sautéed vegetables, including red bell peppers, zucchini, and mushrooms. Simmered in a rich tomato and basil sauce seasoned with Italian herbs, this recipe offers a robust, comforting flavor that rivals traditional beef pasta dishes. Perfect for busy weeknights, it’s ready in just 40 minutes from start to finish and serves up to four. Top it off with freshly grated Parmesan (or a vegan alternative) for an extra touch of indulgence. Ideal for those seeking vegetarian-friendly comfort food, this easy pasta dish will satisfy even the most skeptical carnivores!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 8 oz mushrooms, sliced
- 12 oz plant-based beef crumbles
- 14 oz canned diced tomatoes
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup fresh basil leaves, chopped
- 0.5 cup Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Add the penne 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 onion and garlic and sauté for 3-4 minutes until the onion becomes translucent.
Add the red bell pepper, zucchini, and mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft.
Stir in the plant-based beef crumbles and cook for an additional 3-4 minutes, until heated through.
Add the diced tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Stir to combine and bring the mixture to a simmer. Let it cook for 5-6 minutes to allow the flavors to meld.
Add the cooked pasta to the skillet and toss everything together to coat the pasta with the sauce evenly.
Remove the skillet from heat and stir in the fresh basil leaves.
Divide the pasta among serving plates and sprinkle with Parmesan cheese if desired. Serve immediately.
Nutrition Facts
Calories |
3034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 4917 mg | 214% | |
| Total Carbohydrate | 339.6 g | 123% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 36.9 g | ||
| Protein | 167.3 g | 335% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1769 mg | 136% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 4730 mg | 101% | |
*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.
