Ingredients

The following ingredients have 4 Servings
  • 1 pound bowtie pasta, (cook according to package directions in salted water)
  • 1 package vegan beef crumbles, (I used Beyond Meat which has about 330 grams per package)
  • 3 tomatoes, (pureed)
  • 8 cloves of garlic, (minced)
  • 1 tbsp extra virgin olive oil
  • 1 tsp red pepper flakes
  • 1 pound green beans, (I had these really tender beans that I left whole, but cut into smaller pieces if you'd rather)
  • 1 tablespoon minced fresh sage
  • 2 tablespoons minced fresh mint
  • Juice of 1/2 lemon
  • Salt and ground black pepper to taste

Instruction

  • Heat the oil in a saucepan. Add the garlic, stir-fry for a few seconds over medium heat, then add the beef crumbles and some ground black pepper.
  • Saute, stirring frequently, until the crumbles are warmed through. Add the green beans and stir well to mix.
  • Add the pureed tomatoes, red pepper flakes, and sage. Cook over medium-high heat, stirring frequently, until the sauce is quite reduced and the tomato is a few shades darker, about 8-10 minutes.
  • Mix in the cooked pasta and stir well to mix. Add salt and ground black pepper as needed.
  • Squeeze in the lemon juice and mix in the mint.
  • Serve hot.