cooking · Dinner

Hearty Pasta

Last night it was snowing while I made dinner (seriously!) so I was not feeling very “springy” and wanted something warm and hearty.

Hearty Pasta Bowls


  • 1 Tbsp extra virgin olive oil
  • 1 lb rigatoni pasta
  • 1 large onion, peeled and diced
  • 1 cup baby carrots, diced
  • 2 tsp roasted garlic (jarred)
  • 12 ounce Smart Ground or similar
  • 2 14.5 ounce cans petite diced tomatoes w/ garlic and olive oil
  • 2 Tbsp balsamic vinegar
  • ½ tsp ground black pepper
  • ½ tsp sugar
  • ¼ tsp red pepper flakes
  • 4 ounces Vegan mozzarella cheeze, shredded


Bring a large pot of water to a boil, cook pasta for time on package.

Heat the oil in a large skillet over medium heat, add in the onion and carrots, cook until tender. Add in the garlic and cook for a minute, crumble in the Smart Ground and heat through.

Puree 1 can of the tomatoes in a mini food chopper, add it and the second can to the vegetables, along with the vinegar and spices. Turn to medium-low, cover and let cook while the pasta cooks.

Drain the pasta and toss with the sauce, adding the cheeze.

Serves 4 to 6, depending on appetite.


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