Vegetarian Pasta with Ground Meat and Vegetables
Savor the hearty and wholesome flavors of Vegetarian Pasta with Ground Meat and Vegetables, a dish that combines comfort and nutrition in every bite. This easy-to-make recipe features al dente pasta tossed in a rich, tomato-based sauce, with the perfect balance of sautéed plant-based ground meat and colorful veggies like bell peppers, zucchini, and onions. The dish is seasoned with fragrant dried oregano and basil for an irresistible Italian-inspired flavor, making it a satisfying meal for vegetarians and meat lovers alike. Finished with grated Parmesan or a vegan alternative and fresh basil, this pasta is perfect for a quick weeknight dinner or an impressive yet effortless crowd-pleaser. Ready in under 45 minutes and packed with vibrant ingredients, this vegetarian pasta recipe is guaranteed to become a new family favorite. Keywords: vegetarian pasta recipe, plant-based ground meat, pasta with vegetables, easy weeknight dinner, quick vegetarian meals.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 12 oz pasta of choice (e.g. penne, fusilli)
- 2 tbsp olive oil
- 12 oz plant-based ground meat
- 1 large onion, finely chopped
- 2 medium bell peppers, diced (any color)
- 1 medium zucchini, diced
- 3 garlic cloves, minced
- 28 oz crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 cup grated Parmesan cheese (or vegan alternative)
- 0.25 cup fresh basil leaves for garnish (optional)
Instructions
Bring a large pot of salted water to a boil. 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 onion and sauté for 3-4 minutes, until translucent.
Stir in the chopped bell peppers and zucchini. Cook for 5-7 minutes, until the vegetables are tender.
Add the minced garlic and plant-based ground meat to the skillet. Cook for another 5 minutes, breaking the ground meat into small pieces as it browns.
Pour the crushed tomatoes into the skillet. Add the dried oregano, dried basil, salt, and black pepper. Stir to combine and bring to a simmer.
Reduce the heat to low and let the sauce simmer for 10 minutes, allowing the flavors to meld together.
Add the cooked pasta to the skillet with the sauce and vegetables. Toss until the pasta is fully coated in the sauce.
Serve the pasta hot, topped with grated Parmesan cheese (or a vegan alternative) and fresh basil leaves if desired.
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 657 mg | 29% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 14.6 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1191 mg | 25% | |
*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.
