Vegetarian Creamy Beef and Shells with Gardein Beefless Ground

Step 1

Cook pasta according to package instructions in a large pot of salted, boiling water; drain well. Remove the Gardein Beefless Ground from the freezer so it can start to thaw a bit.

Step 2

Heat olive oil in a large skillet over medium high heat. Add diced onion and cook until translucent, about 3-5 minutes. Add the minced garlic after about 1 minute.

Step 3

Whisk in flour, smoked paprika, Italian seasoning, and dried parsley until lightly browned, about 1 minute.

Step 4

Add the vegetable broth and tomato sauce, bring to a boil. Reduce heat and simmer, stirring occasionally, until the sauce thickens a bit (becomes less liquidy) - about 8 minutes.

Step 5

Add the Gardein Beefless Ground, using your spoon to break it up. Cook for approx. 2 minutes.

Step 6

Add the heavy cream, shredded cheese, and diced cream cheese, until heated through and melted, about 3-5 minutes. Season with salt and pepper to taste. Stir in cooked pasta.

Step 7

Serve immediately and top with more parsley (optional). Leftovers* can be reheated and consumed within 4-5 days.