a bowl of fettuccini bolognese with plant based meat

A quick and easy weeknight version of one of our favorite pastas, featuring Plant Based Meat!

In our home we love a good pasta and Bolognese is such a delicious option. My wife Sami is a vegetarian so we often make this version with a plant-based ground meat instead of ground beef.

This is a quick to come together ‘week night meal’ version of this dish, coming together in about 25 minutes total (vs the more traditional several hours) and packs a solid amount of flavor.

Below is the full recipe and step by step instructions for this, along with recipe mods for a fully plant based/vegan version and also a version using ground beef (since the preparation is more or less the same).

Oh, and a social video I put together featuring Impossible Foods products.

I hope you enjoy!

Cheers,

Joey

Youtube Video:

Name: Quick Fettuccine Bolognese With Plant Based Meat
Cook time: 25 min
Ingredients: 1 lb long pasta (like fettuccini or spaghetti); 12 oz impossible Ground Beef (1 package); 1 cup vegetable stock; 1 medium carrot (peeled and finely minced); 1 medium celery rib (finely minced); ½ medium yellow onions (finely minced); 2 cloves garlic (minced); 3 tbsp unsalted butter (If vegan, use a plant based butter); ¾ cup dry red wine; 2 oz Parmesan cheese (Micro-grated. If vegan, use a plant based version); 1 piece bay leaf; 1 tbsp soy sauce (for depth); 2 tbsp tomato paste; 14 ounce can crushed San Marzano tomatoes (1 can); ½ cup whole milk (If vegan, use an unsweetened plant based milk); 2 tbsp sugar (to taste); salt and pepper ( to taste)

More recipes and videos on my Youtube HERE

Full Recipe:

Quick Fettuccine Bolognese With Plant Based Meat

A quick and easy weeknight version of one of our favorite pastas, featuring Plant Based Meat!

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Cook Time 25

Servings: 4

Course: Dinner

Cuisine: Italian

Calories: 861

Ingredients Method Nutrition Notes

Ingredients

1 lb long pasta like fettuccini or spaghetti
12 oz impossible Ground Beef 1 package
1 cup vegetable stock
1 medium carrot peeled and finely minced
1 medium celery rib finely minced
½ medium yellow onions finely minced
2 cloves garlic minced
3 tbsp unsalted butter If vegan, use a plant based butter
¾ cup dry red wine
2 oz Parmesan cheese Micro-grated. If vegan, use a plant based version
1 piece bay leaf
1 tbsp soy sauce for depth
2 tbsp tomato paste
14 ounce can crushed San Marzano tomatoes 1 can
½ cup whole milk If vegan, use an unsweetened plant based milk
2 tbsp sugar to taste
salt and pepper to taste

Method

Season with salt and saute off carrots, celery and onions in 2 tbs of butter for 5ish minutes until soft.
Add Impossible Ground Beef and break it apart in the pan to brown using a spatula (about 10 minutes). Once browned, add in tomato paste and garlic in a clear area of the pan, pat it down and allow to cook for a minute or two before mixing it into the larger mixture.
Deglaze the pan with vegetable stock, scrapping the crusty bottom of the pan with your spatula.
Add in tomatoes, chopping them down with your spatula into the sauce. Stir in red wine and add a bay leaf. Bring to a simmer, cover and let cook for about 20 minutes.
Uncover and remove bay leaf. Mix in Parmesan, milk, soy sauce, sugar, pepper and more salt to taste.
Cook your pasta until just about al dente and reserve a couple of cups of pasta water once finished.
Tip: I normally follow the box instructions until about 1 minute under the recommended cook time.
In a large pan over med/low heat combine your sauce along with your pasta and a cup of pasta water (add more if needed after stirring it in). Stir for a minute or so until you have a nice consistency. Cut the heat and stir in more parmesan to your heart’s desire.

Nutrition

Calories: 861kcalCarbohydrates: 113gProtein: 38gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 49mgSodium: 1214mgPotassium: 773mgFiber: 10gSugar: 18gVitamin A: 3437IUVitamin C: 13mgCalcium: 281mgIron: 3mg

Notes

For a fully vegan version, swap out the parmesan, butter and milk for plant based options
For a version with animal protein you can swap the plant based meat for ground beef and the recipe will cook the same (you can also omit the soy sauce ).