Serves 4-6 

 

Ingredients

1 onion, diced

1-2 cups mushrooms, quartered 

2 ½ cups / 624 grams meatless ground veggie round 

1-2 cups cherry tomatoes, whole 

2 cans coconut milk

Olive oil

1 sprig fresh rosemary

2-3 Tbsp nutritional yeast

1 Tbsp garlic powder 

Dill, if desired

Salt

 

Dry pasta

Water

Pasta

Fill a large pot with water and bring to a boil. When water is boiling, add dry pasta and cook, stirring occasionally, until pasta is ready. Before draining, reserve some pasta water for sauce. Season pasta with salt and olive oil. Cover and set aside. 

 

Sauce

Pre-heat a medium-large saucepan over medium-low heat. 

In a bowl, combine onion and mushrooms. 

When pan is warm, add 1 Tbsp olive oil. Add onions and mushrooms. Add meatless ground veggie round and salt to taste and saute until vegetables are soft.

 

Once the veggies are soft, add the cherry tomatoes. Cook for approximately 2-3 minutes, unless you prefer the tomatoes softer and split. 

 

Add coconut milk and stir to combine. Continue to saute over medium-low heat. 

 

If you want to adjust the volume or consistency of the sauce, add pasta water as desired, or make a flour-water slurry with a couple of spoonfuls of flour and ice water. Stir into the sauce and cook until thickened. 

 

Chop rosemary roughly and stir into the sauce. Add nutritional yeast flakes, garlic powder, and salt as needed. Add a sprinkle of dill if desired. 

 

Serve sauce over pasta and garnish with additional rosemary. You can also serve the sauce with rice or potatoes.