BEYOND BURGER MARSALA Pasta Sauce

BEYOND BURGER MARSALA Pasta Sauce

Sauteed peppers and onion with Beyond Burger crumbles cooked in a RACCONTO marinara with Marsala wine, added tomato product and fresh zucchini wafers. We served ours over RACCONTO curly elbow macaroni!

Makes 8 cups sauce

Sauce:

2 T. extra virgin olive oil

2 green peppers, cored and cut into bite size

1 lg. sweet onion, peeled and cut into bite size chunks

1 t. salt


2 t. jarred garlic paste, or as much as any other garlic you want to use – Christopher Ranch brand

8 oz. pkg. fresh Beyond Meat Burgers (2 patties), thawed

26 oz. jar RACCONTO CLASSIC MARINARA SAUCE

1/2 c. American Marsala wine – I used Cribari Cellars

1/4 c. tomato paste

3/4 c. V-8 Vegetable Juice

1/4 t. red cayenne pepper

salt and pepper to taste


1 fresh zucchini, about 8 x 1-1/2 inches, sliced wafer-thin

1 lb. of your favorite pasta cooked according to pkg. instructions (we used RACCONTO brand tavacappi – curly elbows)


In extra-large skillet, over medium heat, melt olive oil.

Add peppers, onion and salt. Stir to coat, then saute till mostly wilted.

Add garlic paste, stir to distribute.

Break each Beyond Burger into skillet, like you would do with hamburg. Stir to coat with oil and distribute through veggies. Cook about 5-7 minutes, stirring occasionally. The red color of the burger doesn’t turn brown. That’s okay.

Add marinara sauce, Marsala, tomato paste and V-8 Vegetable Juice, stirring after each addition.

Add red cayenne pepper, then salt and pepper to taste.

Add zucchini slices, turning and folding under the sauce to thoroughly coat and distribute evenly. Submerge slices as much as possible.

Turn heat off and cover till ready to reheat and serve over your favorite pasta cooked according to package instructions.

Serve sauce over individual servings of pasta, or toss the sauce with the pasta.


Notes: Unlike many jarred sauces that contain too much citric acid or too much sugar, RACCONTO achieved the middle of both.

We don’t cook the zucchini after we add it, because when reheated it will cook as much as needed since the wafers are so thin.

That I could actually taste the flavor of the plant meat from Beyond Burgers in the sauce surprised and delighted me at once. The flavor and texture of the plant meat expressed as delicate-soft. High-end was the lasting impression.







 

Published by Sharon Lee Davies-Tight

Till now and forever © by Sharon Lee Davies-Tight, artist, author, animal-free chef, activist. It's free to share with proper credit, not to own and/or share as your own. THINK HAPPY!

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