Rotini with Vegan Ragu

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).