Vegan Pizza Pasta Sauce
Vegan Pizza Pasta Sauce has a nice new twist.
Servings 6 Servings
- 12 ounces meatless ground beef - you can use up to 16 ounces
- 1 tablespoon extra virgin olive oil
- 1 cup green bell pepper - diced
- 1/2 onion - diced, small yellow onion
- 28 ounces crushed fire roasted tomatoes
- 14 ounces pizza sauce
- 2 tablespoons tomato paste
- 1/4 cup water
- 1/2 cup vegetable juice
- 12 ounces rigatoni pasta
Heat oil in a large skillet. If you bought fresh meatless ground beef start to sauté that first and add the onion and bell pepper after about 5 minutes then continue to sauté for about 10 more minutes.
If you have frozen ground crumbles add the onion and green bell pepper first and saute for 10 minutes. Next, add the frozen meatless ground beef and cook on medium heat for 5 minutes.
Add the remainder of the ingredients and bring to a boil.
Cover and turn down the heat to medium-low. Cook on high-simmer for one hour, stirring occasionally. If the sauce cooks down, add a little water at a time.
Cook the rigatoni according to package directions. Drain and toss with the Pizza Pasta Sauce.
Serve with more sauce on the side, a fresh salad and garlic toast.
Let cool to room temperature. Package in rigid sided freezer containers.
To prepare after freezing:
Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.
The night of serving :
Put all in a large saucepan and heat through. Add the cooked pasta, heat and serve.
Serving: 1Serving | Calories: 374kcal | Carbohydrates: 61g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Sodium: 875mg | Potassium: 602mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1155IU | Vitamin C: 35mg | Calcium: 70mg | Iron: 5mg