Vegetarian Rotini Pasta with Meat Sauce
Elevate your pasta night with this hearty and flavorful Vegetarian Rotini Pasta with Meat Sauce! This recipe combines tender rotini pasta with a robust and savory sauce made from plant-based ground "meat," crushed tomatoes, and aromatic vegetables like bell pepper, onion, and carrot. Infused with classic Italian seasonings like basil, oregano, and garlic, and topped off with fresh parsley and grated Parmesan cheese, this dish delivers a comforting bowl of goodness that’s vegetarian-friendly without compromising on bold flavor. Perfect for weeknight dinners, it’s ready in just under an hour and serves up a satisfying twist on traditional meat sauce pasta. Serve it piping hot and enjoy a meal that’s wholesome, delicious, and guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 12 oz Rotini pasta
- 2 tbsp Olive oil
- 1 large Yellow onion, chopped
- 3 cloves Garlic cloves, minced
- 1 large Bell pepper, chopped
- 1 large Carrot, diced
- 12 oz Plant-based ground 'meat'
- 28 oz Canned crushed tomatoes
- 2 tbsp Tomato paste
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Red pepper flakes (optional)
- 2 tbsp Fresh parsley, chopped
- 0.5 cup Parmesan cheese, grated
Instructions
Fill a large pot with salted water and bring to a boil. Add rotini 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 until translucent, about 5 minutes.
Add minced garlic, chopped bell pepper, and diced carrot to the skillet. Sauté for an additional 5 minutes until the vegetables are tender.
Add the plant-based ground 'meat' to the skillet, breaking it up with a spatula. Cook for 5-7 minutes until browned.
Stir in the canned crushed tomatoes and tomato paste. Mix well to combine.
Season the sauce with dried oregano, dried basil, salt, black pepper, and optional red pepper flakes. Stir thoroughly and bring the sauce to a simmer.
Reduce the heat to low, cover, and let the sauce simmer for about 10-15 minutes, stirring occasionally, to allow the flavors to meld.
Once the sauce is ready, add the cooked rotini pasta to the skillet and toss well to coat the pasta with the sauce.
Garnish with fresh parsley and serve hot with a sprinkle of grated Parmesan cheese on top.
Nutrition Facts
Calories |
2842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 5295 mg | 230% | |
| Total Carbohydrate | 374.6 g | 136% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 64.4 g | ||
| Protein | 132.7 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1024 mg | 79% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 5590 mg | 119% | |
*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.
