Vegetarian Spaghetti with Ground Beef
Transform your weeknight dinner routine with this hearty and flavorful Vegetarian Spaghetti with Ground Beef recipe! Featuring tender al dente spaghetti tossed in a rich tomato-based sauce, this dish showcases the versatility of plant-based ground beef, providing all the meaty satisfaction without the meat. Aromatic garlic, onions, and Italian herbs like oregano and basil lend depth to the sauce, while a pinch of red pepper flakes adds a subtle kick. Ready in just 45 minutes, this recipe balances convenience with homemade sophistication, offering a delicious option for vegetarian or flexitarian diets. Garnish with fresh parsley and Parmesan—or plant-based Parmesan—for a finishing touch that elevates every bite. Perfect for family dinners or meal prep, this vegetarian twist on a classic will delight your taste buds!
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Recipe Information
Ingredients
- 12 oz Spaghetti
- 12 oz Plant-based ground beef
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 28 oz Crushed tomatoes
- 2 tbsp Tomato paste
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.25 tsp Red pepper flakes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (optional for garnish)
- 2 tbsp Grated Parmesan cheese or plant-based Parmesan (optional for garnish)
Instructions
Fill a large pot with water, add a pinch of salt, and bring it to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for 1 minute, being careful not to burn it.
Add the plant-based ground beef to the skillet. Cook for 5-6 minutes, breaking it apart with a wooden spoon, until it is browned and cooked through.
Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Mix well to combine.
Lower the heat to a gentle simmer and let the sauce cook for 15 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of the reserved pasta water to reach your desired consistency.
Taste and adjust seasoning if necessary.
Add the cooked spaghetti to the skillet with the sauce. Toss well to coat the pasta evenly.
Serve the spaghetti warm, garnished with fresh parsley and grated Parmesan or plant-based Parmesan, if desired.
Nutrition Facts
Calories |
1845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3786 mg | 165% | |
| Total Carbohydrate | 190.7 g | 69% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 38.2 g | ||
| Protein | 91.1 g | 182% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 3357 mg | 71% | |
*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.
