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Spaghetti With "meatless" Beef Mushroom Sauce

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“I found this recipe in Real Simple magazine and then changed it a bit, mainly by using Morningstar mealstarters Veggie Crumbles instead of the ground beef, which I've been trying to avoid. I made a few other small changes to suit me and this turned out really good and made great leftovers too.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta according to directions on package.
  2. Heat oil in large saucepan over medium heat.
  3. Add mushrooms and cook, stirring occasionally, for 6 minutes.
  4. Add garlic, veggie crumbles, salt and pepper.
  5. Cook till heated through.
  6. Add tomatoes and their juices and bring to a boil.
  7. Reduce heat and stir in the half & half and 3/4 of the parmesan cheese.
  8. Simmer until sauce thickens slightly.
  9. Drain pasta and return to the pot.
  10. Add the sauce and toss.
  11. Serve and sprinkle with the remaining cheese and parsley.

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