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Rotini with Vegan Ragu

Rotini with Vegan Ragu recipe served in a bowl.

Rotini with Vegan Ragu 🌿🍃

A cozy and really flavorful meal that works with your favorite pasta and comes together so easily. The vegetables add amazing flavor, with a hearty vegan meat sauce. 🌿🍃

Rotini with Vegan Ragu recipe served in a bowl.

Rotini with Vegan Ragu

This Pasta with Vegan Ragu is a comforting and hearty dish that's perfect for a cozy pasta fix. It's the ultimate flavorful pasta that is sure to become an easy family favorite.
5 from 1 vote
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Course: Dinner
Cuisine: Italian-Inspired
Keyword: Vegan Meat Pasta, Vegan Ragu
Author: Janet
Servings: 4

Ingredients
 

  • ½ lb. pasta
  • 1 small onion finely chopped
  • 3 medium carrots finely chopped, approx. 1 ¼ cups
  • 3 Tbsp. olive oil
  • 1 packet Impossible Burger
  • 2/3 cup sun-dried tomatoes finely chopped
  • 3-4 cloves garlic minced
  • 1 Tbsp. dried parsley
  • 1 Tbsp. dried oregano
  • 1 Tbsp. tomato paste
  • 1/2 to 3/4 cups pasta cooking water
  • 1 ¾ cups canned crushed tomatoes
  • 1 tsp. salt
  • ½ tsp. black pepper
  • Fresh basil for serving. optional
  • Fresh oregano for serving. optional

Instructions

  • Cook the 1/2 lb. pasta until just al dente in salted water, reserving 3/4 of the pasta cooking water prior to draining.
  • Meanwhile, in a large skillet, add the 1 small onion finely chopped, the 1 ¼ cup finely chopped carrots, and the 3 Tbsp. olive oil. Cook over medium heat, stirring occasionally, for 10 minutes. You may need to add a few Tbsp. water during cooking, to prevent sticking.
  • Add the 1 packet Impossible Burger, breaking up the chunks while stirring into the onion and carrot mixture. Cook until the Impossible Burger is lightly browned, about 7 or 8 minutes, stirring occasionally.
  • Add the 2/3 cup finely chopped sun-dried tomatoes and 3 to 4 garlic cloves, minced. Cook another minute.
  • Add all remaining ingredients except the optional fresh basil and oregano (1 Tbsp. dried parsley, 1 Tbsp. dried oregano, 1 Tbsp. tomato paste, ½ cup of the pasta cooking water, 1 ¾ cup canned crushed tomatoes, 1 tsp. kosher salt, and ½ tsp. black pepper).
  • Cook at a low simmer for 10 to 15 minutes. If getting too dry, add the remaining ¼ cup pasta cooking water.
  • Add cooked pasta to the pan, stir gently, and taste for seasoning. Add a bit more seasoning and/or olive oil if desired.
  • Serve with thinly sliced fresh basil and oregano (optional).
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