Step 1

Heat a 5 quart Dutch oven or stock pot over medium-high heat. Once hot, add the Impossible meat, Italian seasoning, minced garlic, onion powder, and black pepper.

Step 2

Use a spatula to chop up the meat into ground consistency. Cook the meat until mostly browned, about 3-4 minutes. Add the tomato paste, cooking another 2 minutes. Stir occasionally to prevent burning.

Step 3

Deglaze the pot with balsamic vinegar. Add the sugar, marinara sauce, and vegetable broth. Bring to a rapid simmer over medium-high heat. Once almost boiling, lay the broken spaghetti on the sauce. Press the spaghetti down so that it's fully covered by liquid. Add extra broth if needed.

Step 4

Reduce the heat to a slow simmer. Cover with a lid and cook for 15 minutes total, removing the lid every 5 minutes to stir the spaghetti. The spaghetti is ready when cooked through to al dente.

Step 5

Stir in the spinach and nutritional yeast. Taste for salt, pepper, and red pepper flakes. Serve topped with grated Parmesan and basil.