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Penne with Plant-based “Meat” Sauce

Penne with Plant-based “Meat” Sauce

Total Time:






Skill Level:



  • ½ cup finely diced carrot
  • 2 cups finely minced onion
  • 1 ½ Tbsp. minced garlic
  • 2 Tbsp. olive oil
  • 1 jar (650 mL) Roasted Garlic Pasta Sauce
  • 1 ½ cups water
  • 2 cups GARDEIN Beefless Ground
  • ¼ cup fresh basil, leaves only, chopped
  • ¼ cup fresh parsley, chopped
  • ¼ tsp. salt
  • ½ tsp. black pepper
  • Pasta and Garnish
  • 1 package (340 g) Penne
  • ½ cup Grated Parmesan

How to Make It

Puree carrot, onion and garlic in a food processor.

Heat a medium saucepot on medium heat. Add olive oil. When the oil is hot, add blitzed vegetables and sauté for 3 to 5 minutes.

Add tomato sauce and water. Reduce heat to low and simmer for 20 minutes, stirring occasionally.

Add beefless ground. Break apart with a wooden spoon as it cooks for 5 minutes. Remove from heat.

While sauce is cooking, cook pasta in salted boiling water until tender, according to package instructions.

Drain the pasta and add pasta to sauce. Reserve a small amount of sauce to spoon on top of finished dish. Stir in basil, parsley, salt and pepper.

Divide the pasta and sauce among six plates. Garnish with Parmesan cheese and reserved sauce.

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