Vegetarian Macaroni with Meat Sauce

Discover a hearty and comforting twist on a classic with our Vegetarian Macaroni with Meat Sauce. This plant-based pasta dish swaps traditional meat for a soy-based ground beef substitute, delivering all the rich, meaty flavors you love—without the meat! A savory marinara-style sauce, featuring sautéed onions, garlic, bell peppers, and earthy mushrooms, is simmered with crushed tomatoes, tomato paste, and aromatic herbs like basil and oregano. Tossed with al dente elbow macaroni, this recipe creates a wholesome, protein-packed meal that’s ready in just 45 minutes. Perfect for weeknight dinners or family gatherings, it’s easily customizable with a sprinkle of Parmesan cheese or fresh basil for added flair. This vegetarian comfort food is both satisfying and simple, making it an irresistible option for pasta lovers everywhere!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 300 grams Elbow macaroni
• 2 tablespoons Olive oil
• 1 large Onion, finely chopped
• 3 units Garlic cloves, minced
• 1 medium Bell pepper, diced
• 200 grams Mushrooms, finely chopped
• 400 grams Crushed tomatoes
• 2 tablespoons Tomato paste
• 240 milliliters Vegetable broth
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Red pepper flakes (optional)
• 300 grams Soy-based ground beef substitute
• 50 grams Parmesan cheese, grated (optional)
• 10 leaves Fresh basil leaves for garnish (optional)

Directions

Step 1

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

Step 2

While the macaroni is cooking, heat the olive oil in a large pan over medium heat.

Step 3

Add the chopped onion and sauté for about 5 minutes until softened and translucent.

Step 4

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 5

Add the diced bell pepper and mushrooms to the pan, cooking for about 5-6 minutes or until the mushrooms have released their moisture and the bell pepper is tender.

Step 6

Add the soy-based ground beef substitute to the pan, stirring to incorporate it with the vegetables.

Step 7

Stir in the crushed tomatoes, tomato paste, and vegetable broth. Mix well to combine.

Step 8

Season with dried basil, dried oregano, salt, black pepper, and red pepper flakes if using. Stir to combine and bring the mixture to a simmer.

Step 9

Reduce the heat to low and let the sauce simmer for about 15 minutes to allow the flavors to meld together, stirring occasionally.

Step 10

Once the sauce is done, combine it with the cooked macaroni, stirring until the pasta is well-coated with the sauce.

Step 11

Serve hot, sprinkled with grated Parmesan cheese and fresh basil leaves for garnish, if desired.

Nutrition Facts

Serving size	(1896.0g)

Amount per serving	% Daily Value*
Calories	2470.8

Total Fat 66.8g	0%
Saturated Fat 15.7g	0%
Polyunsaturated Fat 3.4g
Cholesterol 40mg	0%
Sodium 4967.7mg	0%
Total Carbohydrate 334.5g	0%
Dietary Fiber 39.0g	0%
Total Sugars 50.1g
Protein 127.2g	0%

Vitamin D 14IU	0%
Calcium 1098.0mg	0%
Iron 28.5mg	0%
Potassium 3863.9mg	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: 24.6%

Protein: 20.8%

Carbs: 54.7%