Quick Pasta for Work Lunches (Edit recipe)

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I'd always prefer a homemade sauce when it comes to pasta, but I occasionally have an open jar of store-bought that I used as a component of another recipe and have to use it up. A few simple add ins and you can make that store-bought sauce taste home made.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

13

Serves: 3 - 4

Ingredients

2 Tbsp Chili Infused Olive Oil
1 Tbsp Extra Virgin Olive Oil
0.5 tsp Red Pepper Flakes
3 cloves Garlic, crushed & minced
1 whole Yellow Onion, diced
340 grams Plant-Based Ground Beef - Beyond Meat
1 Tbsp Tomato Paste
666 ml Tomato Sauce, I had 3/4 of a jar of Spicy Tomato Ricotta Sauce
350 grams Gnocchi Sardi
2 Tbsp Basil, Fresh, torn / chiffonade + garnish
0.5 cup Pecorino Romano, finely shredded + garnish
1 whole Himalayan Pink Salt
1 whole Black Peppercorns, Ground Fresh

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start by bringing a large pot of generously salted water to a boil.
Now, start heating the chili oil, EVOO, and pepper flakes in a large skillet set to just about medium. Once heated, add the onion, garlic, and a good pinch of both salt & cracked pepper. Stir and cook for 5 + minutes until your veggies have softened up. Make a well in the center of the skillet and add in the beyond beef. Season with salt & pepper, and break the beef up into smaller crumbles as it browns in the skillet. After a couple minutes, stir everything together and continue to stir & cook for another few minutes. Add the tomato paste and stir that in along with a ladle of the salty boiling water. Continue to cook for another couple minutes.
At this time, add your pasta to the boiling water and boil until al dente. At the same time, pour your sauce into the skillet along with a ladle of the hot pasta water. Stir and let that bubble away as your pasta finishes cooking. Once your noodles are al dente, strain them directly into the skillet and continue to stir as the noodles coat in the sauce and release starches. Add a ladle of pasta water to get things nice and saucy. You may need a second ladle depending on how saucy you like things.
Turn off the heat and stir in the fresh basil and pecorino. Remove from the heat and taste, adjusting the salt / pepper if desired.
Serve immediately garnished with basil & pecorino, or, let cool and pack in airtight containers for lunches / dinners at work for the next few days.
Easy and delicious!

Notes

You can easily use whatever jar of sauce you have / prefer. The idea is just to utilize what's left with some add ins to make it extra delish.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	619
Fat:	39 g
Carbohydrates:	34 g
Protein:	38 g
Cholesterol:	0 g
Sodium:	2206 mg
Fiber:	7 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated for total recipe.