YOU WILL NEED:
- 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
HOW TO MAKE IT:
- Heat up a large frying pan on medium heat and add your extra virgin olive oil, diced pepper, onion, zucchini, and mushrooms
- 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
- Add your jar of favourite pasta sauce, chilli flakes and nutritional yeast to the frying pan. Stir to combine all ingredients
- 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
- Cook pasta for roughly 8-10 minutes or until you reach desired tenderness
- 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)
- 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!
