Plant Burger Pasta

Ingredients:

• 16 oz Beyond Beef Plant-Based Ground, Thawed
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper, to taste
• 1 Tbsp olive oil
• 2 yellow onions, chopped
• 4 cloves garlic, grated
• 8 oz crimini mushrooms, sliced
• 2 Tbsp  flour (all purpose wheat or gluten free)
• 2 Tbsp tomato paste
• 2 Tbsp Pickapeppa sauce (or vegan worcestershire sauce)
• 1 Tbsp white miso (or tamari)
• ½ cup vegan dry white wine
• 3 cups mushroom broth (or vegetable broth)
• 6 oz shell pasta (or your favorite wheat or gluten free pasta)
• 1 Tbsp white balsamic vinegar

Instructions:

1. Heat a 6-quart dutch oven over medium high heat. Add plant-based grounds, smoked paprika, garlic powder, onion powder, salt, and pepper to taste. Cook for 5-8 minutes, stirring often and breaking up the grounds with a wooden spoon. Remove from the pot and set aside.
2. Add olive oil and onions to the hot pan along with a pinch of salt. Sweat the onions, and cook until golden brown, about 8 minutes. Stir occasionally. Add the garlic and cook for another minute, or until fragrant. Add the mushrooms, cooking while stirring occasionally for 8 minutes, or until soft.
3. Sprinkle the flour over the vegetables and mix well. Continue cooking for 2-3 minutes. Stir in tomato paste, Pickapeppa sauce, miso, and wine. Add broth and bring to a boil.
4. Reduce heat to medium and mix in shell pasta and fresh thyme. Cover and cook until tender, about 8-10 minutes (or according to package directions.)
5. Stir in vinegar, taste and adjust seasonings. Serve hot.

Serves 4-6

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