Vegetarian Classic Spaghetti with Ground Meat

Savor the comforting flavors of Vegetarian Classic Spaghetti with Ground Meat, a plant-based twist on the timeless Italian favorite. This hearty, easy-to-make recipe features al dente spaghetti coated in a rich, savory sauce made with vibrant crushed tomatoes, aromatic garlic, and a medley of diced vegetables like bell peppers and carrots. The secret to its meaty texture lies in plant-based ground meat, which adds satisfying protein without sacrificing flavor. Fragrant dried Italian herbs and fresh torn basil leaves bring depth, while a sprinkle of grated Parmesan finishes this delicious dish with a touch of indulgence. Ready in just 45 minutes and perfect for weeknight dinners or family gatherings, this vegetarian pasta recipe is sure to delight everyone at the table.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams dried spaghetti
• 2 tablespoons olive oil
• 1 medium, diced onion
• 3 minced garlic cloves
• 1 medium, diced bell pepper
• 1 medium, diced carrot
• 300 grams plant-based ground meat
• 800 grams canned crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried Italian herbs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 10 leaves, torn fresh basil leaves
• 50 grams, grated Parmesan cheese

Directions

Step 1

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.

Step 2

While the pasta is cooking, heat the olive oil in a large skillet over medium heat.

Step 3

Add the diced onion and cook until translucent, about 5 minutes.

Step 4

Add the minced garlic, diced bell pepper, and diced carrot to the skillet. Cook for another 5 minutes, stirring occasionally until the vegetables are softened.

Step 5

Push the vegetables to the side of the skillet and add the plant-based ground meat. Cook it for about 5-7 minutes, breaking it apart with a spatula until heated through and starting to brown.

Step 6

Stir in the canned crushed tomatoes and tomato paste into the skillet. Mix well to combine all ingredients.

Step 7

Season the sauce with dried Italian herbs, salt, and black pepper. Bring the sauce to a simmer.

Step 8

Reduce the heat to low and let the sauce simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly.

Step 9

Add the cooked spaghetti to the skillet and toss it in the sauce until the pasta is well coated.

Step 10

Remove the skillet from the heat and stir in the torn fresh basil leaves.

Step 11

Serve the vegetarian spaghetti hot, topped with grated Parmesan cheese if desired.

Nutrition Facts

Serving size	(1963.7g)

Amount per serving	% Daily Value*
Calories	2972.8

Total Fat 99.8g	0%
Saturated Fat 31.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 44.5mg	0%
Sodium 4782.6mg	0%
Total Carbohydrate 409.1g	0%
Dietary Fiber 48.5g	0%
Total Sugars 64.0g
Protein 132.5g	0%

Vitamin D 0IU	0%
Calcium 933.7mg	0%
Iron 34.6mg	0%
Potassium 5391.5mg	0%

*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.

Source of Calories

Fat: 29.3%

Protein: 17.3%

Carbs: 53.4%