Vegetarian Pasta with Ground Beef
Savor the delicious twist on comfort food with this Vegetarian Pasta with Ground Beef recipe—an irresistible dish that combines hearty plant-based ground ‘beef’ with tender pasta bathed in a rich, savory tomato sauce. Perfectly seasoned with aromatic herbs like oregano and basil, and elevated by the subtle heat of red pepper flakes, this meal is both satisfying and nutritious. Vibrant bell peppers, fragrant garlic, and fresh parsley add depth and freshness to every bite, making it ideal for Meatless Mondays or any occasion. Quick to prepare in just 45 minutes, this recipe caters to busy cooks looking for flavor-packed vegetarian pasta recipes. Whether topped with Parmesan or enjoyed as-is, this plant-based pasta dish is sure to delight the whole family!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 12 oz vegetarian pasta (such as spaghetti or penne)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium bell pepper, diced
- 12 oz plant-based ground 'beef'
- 14 oz canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- to taste grated Parmesan cheese (optional for topping)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the 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 cook for about 5 minutes, or until the onion is translucent.
Add the minced garlic and diced bell pepper to the skillet and cook for an additional 3 minutes, stirring frequently until the bell pepper softens.
Add the plant-based ground 'beef' to the skillet and cook, breaking it up with a spoon, until it is browned. This should take about 5-7 minutes.
Stir in the canned crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, and black pepper.
Bring the sauce to a simmer and cook for about 10 minutes, allowing the flavors to meld together and the sauce to thicken.
Add the cooked pasta to the skillet and toss it with the sauce until thoroughly coated.
Cook the pasta in the sauce for an additional 2 minutes to allow the flavors to infuse the pasta.
Garnish with fresh parsley and, if desired, sprinkle with grated Parmesan cheese before serving.
Serve immediately and enjoy your Vegetarian Pasta with Plant-Based Ground 'Beef'.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 914 mg | 40% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 8.2 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 653 mg | 14% | |
*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.
