One-Pot Beefless & Roasted Red Pepper Pasta with Spinach (20-Minute Recipe)
This hearty, vegetarian one-pot pasta features plant-based beef, sweet roasted red peppers, and fresh spinach in a creamy, savory sauce. Perfect for busy weeknights, it's ready in just 20 minutes and packs a protein punch.
- 1 tbsp olive oil
- 0.5 cup yellow onion, finely chopped
- 3 cloves garlic, minced
- 12 oz plant-based ground beef
- 1 cup roasted red peppers, drained and sliced
- 12 oz short pasta (penne or rotini)
- 3 cups vegetable broth
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- 3 cups baby spinach
- 0.5 cup heavy cream or plant-based cream
- 0.75 tsp salt
- 0.25 tsp black pepper
- 0.5 cup grated Parmesan or vegan Parmesan
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Instructions
In a large pot, heat olive oil over medium heat. Add onion and cook for 2 minutes until softened. Stir in garlic and plant-based ground beef, cooking for 3 minutes until browned.
⏱️ 5 minutesAdd roasted red peppers, pasta, vegetable broth, tomato paste, Italian seasoning, salt, and pepper. Stir well and bring to a boil.
⏱️ 2 minutesReduce heat to medium-low and simmer uncovered, stirring occasionally, until pasta is al dente and most of the liquid is absorbed, about 8 minutes.
⏱️ 8 minutesStir in spinach and cream. Cook for another 2 minutes, until spinach is wilted and sauce is creamy.
⏱️ 2 minutesTurn off heat. Sprinkle with Parmesan, stir, and serve hot.
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Nutrition Information
Per serving. Values are approximate and may vary.
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