Plant based whole food eating never tasted so good! Bowtie Pasta in Red Basil Sauce is a hardy meal that will feed a whole family or provide a single eater a week's worth of meals. The recipe above has Veggie meatballs and vegan sausage to add a boost of flavor to the sauce. I used Gardein Plant-Based, Vegan Classic Meatless Meatballs and Morning Star Veggie sausage but there are many options available that are amazing! I swear I could not taste the difference between this dish and the pasta I used to make for my kids years ago with real hamburger meat, only that it's less heavy and cleaner tasting, if that makes sense. This dish is wonderful to feed a crowd because it makes 8-10 servings and is easily freezable for those on the go lunches.
INGREDIENTS
1 can of crushed tomatoes , 28 oz can
1 can of tomato sauce, 14 oz can
5-6 cloves of garlic
1 cup of chopped onion
1 cup of chopped basil
½ cup of wine
½ cup of pasta water
1 tsp oregano
1 tsp garlic salt
1 tsp of seasoning salt
1 box Barilla bowtie pasta
1 bag of veggie meatballs
2 veggie sausage
provolone cheese
1 tbsp nutritional yeast (optional)
olive oil
HOW TO MAKE TASTY BOWTIE PASTA IN BASIL RED SAUCE
Preheat oven to 425
Cook pasta al dente (1 minute less than instructions)
Chop onions, garlic and basil
Brown onions and garlic in a pan with olive oil
Season with seasoning salt
Add basil and stir
Add crushed tomatoes and tomato sauce
Stir and cook 2 minutes
Add wine, pasta water, spices, (nutritional yeast), meatballs, sausage
Stir and cook on medium for 10 minutes
Chop meatballs and sausage in 4 and put back in sauce (optional)
Take sauce off the burner and cool a bit
(You don’t want the hot sauce to overcook pasta)
Put pasta in a large pyrex dish
Mix in the sauce
Cover with provolone cheese
Add garlic salt, pepper and a little bit of diluted sauce and olive oil on top
Cover with aluminum foil and cook on 425 for 20 minutes
Take off foil and cook for 10- 15 more minutes until cheese is melted on the top
Enjoy!
This dish is full of savory flavors. It would be great served with a nice cabernet and a green salad.
