My solution to eating less pasta? Eat more filling! Enter Beyond Meat Beefy Crumbles. It’s what I use to stuff these shells to the brim with veggie protein and goodness. I also add spinach because iron is a beautiful thing. The end result is a little taste of pasta to satisfy your carb addiction and a boat load of healthy veggies.
Even in sunny California, one can feel fall in the air and although I cook year – round, autumn has a way of transforming me into a vegan (and Italian) Martha Stewart. My go-to meal often contains pasta in one form or another so be prepared for a semolina storm coming your way in my next few weeks’ worth of recipes.
Some people are surprised when they learn that many pastas are vegan. Most of the dry pasta you find on the supermarket shelf – with the exception of egg noodles – are vegan, made primarily with semolina flour and water. The pasta in the dairy section, laden with fat and cholesterol, is the one to avoid.