Fusilli pasta gets a hearty, flavorful Bolognese sauce with the works—garlic, tomatoes, chopped fresh basil and more. Serves four in just 25 minutes.
What You Need
Original recipe yields 4 servings
2 cups frozen BOCA Veggie Ground Crumbles
3 cloves garlic, minced
1 Tbsp. olive oil
1 can (28 oz.) diced tomatoes, undrained
1 cup chopped zucchini
1 can (6 oz.) tomato paste
1/2 cup water
1/3 cup chopped fresh basil
3 cups fusilli pasta, uncooked
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Let's Make It
Cook and stir crumbles and garlic in hot oil in large saucepan on medium heat 4 to 5 min. or until heated through.
Stir in all remaining ingredients except pasta; cook 10 min. or until crumbles are heated through (160ºF), stirring occasionally.
Meanwhile, cook pasta as directed on package; drain. Place on platter; top with sauce.
Stir 1/4 tsp. crushed red pepper into the sauce for a spicier flavor.
Add 1/4 cup dry red wine with the tomatoes.
This sauce freezes well. Just prepare as directed; cool completely. Pour into freezer container; freeze up to 3 months. Thaw in refrigerator before reheating.
Substitute 1 cup chopped fresh mushrooms for the zucchini and/or 2 tsp. dried basil leaves for the fresh basil.
Make it Easy
Quick "mince" the garlic by using a garlic press.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 72g
Dietary Fibers 11g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.