Quick Vegan Bolognese Pasta
Ingredients
- 200g pasta
- 1 packet Beyond Meat plant-based ground
- 6 garlic cloves, minced
- 1 cup finely chopped cherry tomatoes
- 2 tbsp vegan unsalted butter
- 3/4 cup canned tomato purée
- 30g vegan parmesan (e.g., Violife Foods)
- Kosher salt
- Ground pepper
- Crushed red pepper
- Olive oil
- Few sprigs of fresh basil
Preparation
Cook the pasta in heavily salted boiling water according to the package instructions.
While the pasta is cooking, heat 1 tsp of olive oil in a large pan over medium heat.
Add the Beyond Meat plant-based ground to the pan and cook until soft, about 3 minutes.
Push the plant-based ground to one side of the pan and add the minced garlic to the center. Cook until fragrant.
Add the finely chopped cherry tomatoes, vegan unsalted butter, and canned tomato purée to the pan. Grate the vegan parmesan over the sauce and cook until the cheese melts through.
Increase the heat slightly and let the sauce simmer for 2 minutes. Adjust the seasoning with kosher salt, ground pepper, and crushed red pepper to taste.
When the pasta is about two minutes away from being fully cooked, use a spider or a slotted spoon to transfer the pasta to the pan with the sauce.
Add 1 cup of pasta water to the pan and cook for an additional 2 minutes over high heat, allowing the sauce to thicken.
Serve the vegan Bolognese pasta immediately, topped with fresh basil leaves.
