All Photos © Christine Elise McCarthy 2015
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
This is very easy & pretty yummy. And if you allow that olive oil and S&P are not really ingredients – this only has 5 ingredients! I used Beyond Meat beefy crumbles because they are my go-to brand for vegan meats. Their products are versatile & delicious. Go to the site to find a store near you & get a coupon!
I actually used leftover meat from my vegan meatball recipe (seen above) but the crumbles right of the bag would be great, too.
I used a head of broccolini (broccoli rabe, rapini, baby broccoli) but regular broccoli would be great.
Pasta with Vegan Beef & Broccolini
1/2 lb pasta – cooked & drained
1 (9 oz) bag of vegan ground beef
1 head broccoli – chopped (1-2 cups)
1-4 heads garlic (to taste) – chopped
1 tsp or more (to taste) crushed red pepper
Fresh parsley as garnish – optional
(Other seasonings that might be nice are dry basil, oregano or other spices you like in your ground beef.)
Cook the pasta.
Meanwhile, heat about 1-2 TBS olive oil in a large saute pan. Add the beef & broccolini & saute on medium-high until the broccolini softens. You can add a TBS or two of water to aid in the steaming process. Season with S&P & crushed red pepper. Two minutes before you are going to serve it, add the garlic. Cook for two minutes. Add the cooked pasta & toss. Garnish with parsley & fresh cracked pepper. If the dish seems dry, a little drizzle of a good quality olive oil is nice. A drizzle of olive oil on most pizzas & pastas is nice but it must be good quality oil.