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Bolognese Pasta

15 mins prep.
44g Protein
13g Fiber
22g Fat

INGREDIENTS (6 Servings)

  • 15 oz (420g) rigatoni red lentil or chickpea pasta
  • 1 tbsp (15 ml) olive oil
  • 3 shallots, minced
  • 24 oz (680g) Beyond Beef plant-based ground (if vegan) OR 24 oz grass-fed beef
  • 3 medium tomatoes, cored and diced
  • 1 tbsp garlic paste
  • 1½ tsp salt
  • 3 cups (720 ml) tomato passata
  • 9 oz (255g) frozen green peas (about 1Âľ cups)
  • 6 tbsp (90 ml) shredded Parmesan (or vegan cheese)

DIRECTIONS

  • Boil rigatoni in a large pot of water per package directions. Reserve 1½ cups pasta water, drain, and return pasta to pot.
  • Warm olive oil in a 12-inch skillet over medium. SautĂ© shallots and beef or Beyond Beef 5 to 6 minutes, breaking into crumbles, until browned and 165°F.
  • Add tomatoes, garlic paste, and salt. SautĂ© 2 to 3 minutes, until tomatoes soften.
  • Stir in passata and ½ cup pasta water. Simmer 4 to 5 minutes, until thickened.
  • Add sauce and peas to rigatoni. Toss over low 2 minutes, until peas are hot, adding pasta water as needed.
  • Serve topped with Parmesan (or vegan cheese).
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FOR PICKY EATERS

  • Blend the sauce smooth with an immersion blender before adding peas.
  • Serve peas on the side for kids who pick them out.
  • Swap rigatoni for shells or bow ties.

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Bolognese Pasta 6 servings
44 g 13 g 22 g
15 oz (420g) rigatoni red lentil or chickpea pasta 1 tbsp (15ml) olive oil 3 shallots, minced 24 oz (680g) Beyond Beef plant-based ground (if vegan) OR 24 oz grass-fed beef 3 medium tomatoes, cored and diced 1 tbsp garlic paste 1½ tsp salt 3 cups (720ml) tomato passata 9 oz (255g) frozen green peas (about 1¾ cups) 6 tbsp (90ml) shredded Parmesan (or vegan cheese)

Boil rigatoni in a large pot of water per package directions. Reserve 1½ cups pasta water, drain, and return pasta to pot.

Warm olive oil in a 12-inch skillet over medium heat. Sauté shallots and beef or Beyond Beef for 5–6 minutes, breaking into crumbles, until browned and cooked to 165°F.

Add tomatoes, garlic paste, and salt. Sauté 2–3 minutes until tomatoes soften.

Stir in passata and ½ cup pasta water. Simmer 4–5 minutes until thickened.

Add sauce and peas to rigatoni. Toss over low heat for 2 minutes until peas are hot, adding reserved pasta water as needed.

Serve topped with Parmesan or vegan cheese.