• 1 jar of favourite pasta sauce
  • 1tbsp of extra virgin olive oil or chilli oil
  • 2-3 cups of veggie ground meat substitute
  • ½ of a zucchini (diced)
  • 1 small pack of white mushrooms
  • 1 onion (diced)
  • 1 large green bell pepper (diced)
  • 2 tbsp of nutritional yeast
  • ½ tbsp of dried chilli flakes
  • 1 pack of favourite pasta noodles
  • ¼ cup of shredded vegan mozzarella


  1. Heat up a large frying pan on medium heat and add your extra virgin olive oil, diced pepper, onion, zucchini, and mushrooms
  2. Cook on medium heat or until veggies start to sweat. Add your veggie ground to the veggie mixture and cook on low for around 10 minutes
  3. Add your jar of favourite pasta sauce, chilli flakes and nutritional yeast to the frying pan. Stir to combine all ingredients
  4. While your sauce is simmering, start to boil your water for your pasta in a large pot and add a pinch of salt to your water
  5. Cook pasta for roughly 8-10 minutes or until you reach desired tenderness
  6. Strain pasta and pour back into the same large pot, you can now pour your sauce overtop of noodles. Gently stir to combine (We like to save a little sauce to top my bowl with once it’s plated)
  7. Plate your pasta and top with a little extra sauce and a sprinkle of your favourite vegan shredded mozzarella and enjoy! This recipe is a great way to use up veggies in the fridge, you can also add a splash of olive oil to a pan and fry up your leftover pasta for a quick, easy, and delicious lunch the next day!

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