GROUND MEAT
Plant-Based Bolognese
ABOUT
Prep time: 5 minutes
Cook time: 20 minutes
Difficulty: Easy
STEPS
- Preheat the oven to 375 degrees and bring a large pot of salted water to boil.
- Wash and dry produce. Trim and half zucchini lengthwise; cut crosswise into ½”-inch-thick-half-moons. Halve, peel, and thinly slice onion.
- Toss zucchini or vegetable of choice on a baking sheet with a drizzle of cooking oil and half of the italian seasonings, add a pinch of salt and pepper.
- Roast on the top rack, tossing halfway through, until browned and tender (14-16 minutes).
- Remove from the oven and tent with foil to keep warm.
- Once water is boiling, add pasta to the pot. Cook, stirring occasionally, until al dente (9-11 minutes). Reserve 3/4 cup pasta cooking water, then drain pasta.
- While the pasta cooks prepare your plant-based bolognese. Heat a drizzle of oil in a large pan over medium high heat, add onion, mushrooms and a pinch of salt and pepper.
- Cook, stirring occasionally, until browned (5-6 minutes).
- Add Better Balance Ground to the pan. Cook for 6-8 minutes, breaking up the crumbles into smaller pieces, until slightly browned.
- Add the rest of the italian seasoning, garlic powder, and tomato paste to the pan.
- Cook, stirring constantly, until fragrant (1 minute). Stir in apple cider vinegar to deglaze the pan.
- Add vegetable stock and pasta water, bring to a simmer.
- Cook until the sauce has slightly thickened and crumbles are cooked through, (4-5 minutes).
- Add the crushed nuts and reduce heat to medium low.
- Stir in the drained pasta, roasted zucchini, Better Balance Sour Cream into the pan until thoroughly combined.
- Sprinkle with parmesan and serve.
INGREDIENTS
- 10 ounces Better Balance Ground
- 1 each, yellow onion, small diced
- ½ cup mushrooms, sliced
- ¼ cup walnuts or cashews, toasted and crushed
- 2-3 tablespoons of Italian seasoning
- 1 tsp garlic powder
- ½ tsp nutmeg
- 1.5 oz tomato paste
- 1 tbsp apple cider vinegar
- 2 cups vegetable stock
- 1 each zucchini
- 6 ounces of ziti pasta, cavatappi pasta (or pasta of choice)
- 2 tbsp Better Balance plant-based Sour Cream
- ¼ cup vegan parmesan
- ¼ cup parsley, chopped