Penne with Veggie Ground Round


1 sweet onion diced

3 garlic cloves diced

2 tbsp. of olive oil

312 g of veggie ground round I use Yves original veggie ground round

2 cans of tomato paste

4 cups of vegetable broth

handful of parsley chopped up including stems

700 g of penne pasta

Gouda cheese



  1. In a large pot over high heat, brown the onion and garlic in the olive oil.  This should take about 5 minutes.   Add the veggie ground round and cook, breaking it up with a wooden spoon, for about 5 to 7 minutes making sure it doesn’t stick to bottom of pan. Add the broth, bring to boil, once boiling lower and simmer for 30 minutes.  Remember to always be stirring.
  2. After 30 minutes add the tomato paste, the 2 cans.  Mix well and let it simmer for another 10 minutes.  Then add the chopped up parsley to the mixture and season with pepper.
  3. In another pot boil water and once boiled put the pasta into it and cook for 8 to 10 minutes.  You want the penne to be al dente. Drain. Transfer the pasta to the veggie sauce, mixing well so that it all get covered in the sauce.
  4. With the rack in the middle position, preheat the oven’s broiler.
  5. On a baking sheet, place 4 oven-safe bowls. Fill the bowls up with the sauce covered pasta, top the pasta with cheese, either sliced or grated.  Then put into oven and broil for 3 to 4 minutes or until the cheese has melted and is a bit brown. Serve with a salad, or bread or best is with garlic bread.


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