Prep Time: 5 minutes
Cook time: 10 minutes

Ingredients

1 box rotini style noodles (for a gluten free option with loads of additional nutrients, I use Simple Organic Brown Rice, Quinoa, Cauliflower rotini 
1.5 c. vegan beef crumbles (I use Gardein)
2 15 oz. cans no salt added tomato sauce 
2 cloves freshly minced garlic (or 1 tsp powdered garlic) 
1 T. olive oil 
1 tsp. basil 
1 tsp. thyme
2 tsp. rosemary
2 tsp. oregano
salt and pepper to taste (optional)

Instructions

• Bring a pot of water to boil and add your noodles. Cook for 6-9 minutes uncovered.

• While the noodles are boiling, measure your spices and vegan beef crumbles.

• Add the olive oil to a small pan over low to medium heat and saute the vegan beef crumbles for 3-5 minutes or until brown.

• While the crumbles are sauteing, in a large sauce pan, add both cans of sauce and warm over low heat for about three minutes. Add the garlic and spices. Stir everything together. Once the crumbles are done, stir them in as well.

• Strain the noodles, rinsing them with warm water. You can optionally toss them with a bit of olive oil to prevent them from sticking together and give them a better texture.

• Pour the sauce mixture over the noodles and enjoy hot!