Vegetarian Spaghetti with Meat Sauce and Cheese
Indulge in the ultimate comfort food with our Vegetarian Spaghetti with Meat Sauce and Cheese, a hearty plant-based twist on a classic Italian favorite. This recipe combines tender whole wheat or traditional spaghetti with a rich, savory sauce crafted from plant-based ground "meat," crushed tomatoes, and aromatic herbs like oregano and basil. Bursting with flavor, this dish is ready in just 40 minutes, making it perfect for busy weeknights or a cozy family dinner. Top it off with shredded Parmesan (or a vegetarian-friendly alternative) and fresh parsley for a wholesome finish. Packed with protein and vibrant flavors, this vegetarian spaghetti recipe is as satisfying as it is easy to prepare, proving that meatless dinners can be endlessly delicious and nutritious! Perfect for those seeking vegetarian pasta recipes or plant-based comfort food ideas.
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Recipe Information
Ingredients
- 12 ounces spaghetti (dry, whole wheat or regular)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 12 ounces plant-based ground 'meat' (e.g., Beyond Meat, Impossible, or equivalent)
- 28 ounces crushed tomatoes (canned)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups Parmesan cheese, shredded (optional or use vegetarian-friendly brand)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the spaghetti. Drain and set aside.
While the spaghetti cooks, heat the olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the plant-based ground 'meat' to the skillet and cook, breaking it up with a spoon, for about 5-6 minutes, or until lightly browned.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, optional red pepper flakes, salt, and black pepper. Mix well to combine.
Reduce the heat to low and simmer the sauce for 10-15 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of the reserved pasta water to reach the desired consistency.
Once the sauce is ready, taste and adjust the seasoning if needed.
Toss the cooked spaghetti with the sauce or serve the sauce ladled over the spaghetti.
Top each serving with shredded Parmesan cheese (or skip for a fully vegetarian-friendly option) and a sprinkle of fresh parsley, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 5278 mg | 229% | |
| Total Carbohydrate | 334.2 g | 122% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 44.7 g | ||
| Protein | 133.4 g | 267% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1098 mg | 84% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 4060 mg | 86% | |
*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.
