Bolognese Pasta

I have no emotional attachment to this recipe. So if you were hoping for a 9 paragraph story about how my grandma made pasta once and now I'm making some, you're in the wrong place.

Let's get to it!

This is a vegan, high-protein Bolognese recipe; however, I will give substitutions at the end for those who do not follow a plant-based diet.

Ingredients (3 servings):

• 12 oz bag of frozen chopped spinach

• 24 oz jar of marinara sauce (I used Organicville)

• 1 box of Banza penne pasta

• 144 grams of Anthony's Textured Vegetable Protein (TVP)

• Optional: Vegetable broth & Treeline Creamy Scallion Dairy-Free Cheese

Instructions:

Cook the pasta according to the box. (I'm not a chef. Throw it against a wall if you're not sure if it's done cooking).

While the pasta cooks, add the TVP to a large sauce pan. I like to add some water or veggie broth so that the TVP doesn't soak up all of the marinara sauce.

Cook on medium/high heat, and add the frozen spinach and marinara sauce. Cook until the spinach has completely thawed and the TVP is rehydrated (~10 minutes).

Strain the pasta, and separate into three servings. Divide the sauce evenly among the three bowls.

You can add some Treeline Herb Garlic Creamy Scallion Dairy-Free Cheese to make the sauce a little creamier or leave it without. Just update the macros depending on how much of it you use.

Nutrition Facts (without cheese):

517 calories

78 grams carbs; 49 grams protein; 8 grams fat; 23 grams fiber

Substitutions:

• Swap 4oz ground turkey for TVP (62C/16F/47P)

• Swap 4oz lean ground beef for TVP (62C/17F/48P)