Penne with Plant-based “Meat” Sauce

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Penne with Plant-based “Meat” Sauce
Created by Chef Dale Mackay
Ingredients
½   cup finely diced carrot
2
  cups finely minced onion
1 ½
  Tbsp minced garlic
2
  Tbsp CO-OP GOLD PURE Olive Oil
1   jar (650 mL) CO-OP GOLD PURE Organic 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) CO-OP GOLD PURE Penne
½
  cup CO-OP MARKET TOWN Grated Parmesan
Directions

Serves 6
Prep Time: 10 minutes
Cook Time: 30 minutes

  1. Puree carrot, onion and garlic in a food processor.
  2. 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.
  3. Add tomato sauce and water. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
  4. Add beefless ground. Break apart with a wooden spoon as it cooks for 5 minutes. Remove from heat.
  5. While sauce is cooking, cook pasta in salted boiling water until tender, according to package instructions.
  6. 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.



Nutrition Facts
Per 350g
 
 
Calories
390
Fat
11g
Saturated
3g
+ Trans
0.1g
Carbohydrate
62g
Fibre
1g
Protein
22g
Cholesterol
10mg
Sodium
940mg


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