Vegetarian Spaghetti Bolognese

I’ve been trying to eat healthier (always am but seem to fall off the wagon a lot).  I’ve cut out all meat with the exception of the occasional chicken dish and cutting back on the carbs a little. Sometimes however, you just need to give into a craving or you will end up going insane. I was really craving some carb-y comfort food the other night and had it in my head that I just wanted a big fat bowl of spaghetti. I whipped up this vegetarian Bolognese pretty quickly and easily. This is great to feed those cravings while still keeping it on the healthier side.


1 Package Gardein Beefless Ground
1 16oz package spaghetti
1 Yellow onion
2 Cloves garlic
1 Carton (26 oz) crushed San Marzano tomatoes
1/4 C red wine (I used a pinot noir)
5 Basil leaves
Sea salt or Kosher Salt
Olive Oil
Parmesan cheese (optional)


Fill a large pot about 2/3 full with water. Add about 1tsp salt. Bring to a boil.

Dice the yellow onion and mince the garlic. Chop the basil leaves. Heat a large skillet on medium high heat. Add about 1 TBSP olive oil. Once hot, add the onion and cook 4-5 mins until translucent. Add the red wine and garlic and cook for about another 3 minutes.  Add the crushed tomatoes and basil, mixing thoroughly. Add salt and pepper to taste. Reduce heat to med-low and cover. Recipe Tip: If you aren’t vegan and want to add in a little extra flavor, I like to cut the rind off a brick of Parmesan and let it simmer in the tomato sauce.

Once the water is boiling, add spaghetti and cook until al dente (or follow directions on package based on the kind you buy.)

Add the Gardein Beefless Ground to the tomato sauce and cook for about 5-6 minutes until heated through.

Strain the pasta when done. Remove tomato sauce from heat and plate. If you’re not vegan, make sure to top that beautiful heaping pile of carbs with some flaky parmesan cheese!


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