Thin spaghetti topped with sautéed carrots, white onions, mushrooms and fresh basil in a plant-based meat sauce, finished with a dairy-free parmesan

Bring a large pot of salted water to a boil. Add the thin spaghetti and cook according to package instructions until al dente. Drain and set aside.

Cook the spaghetti

In a large skillet, heat olive oil over medium heat. Add diced carrots and white onion, and sauté for 5-7 minutes until softened.

Sauté the vegetables

Stir in sliced mushrooms and minced garlic, cooking for an additional 3-4 minutes until mushrooms are tender.

Add the plant-based ground meat to the skillet and cook, breaking it apart, until browned, about 5 minutes.

Pour in the canned crushed tomatoes, and season with salt and black pepper. Stir well and let simmer for 10-15 minutes, allowing the flavors to meld.

Stir in the chopped fresh basil and cook for an additional 2 minutes.

Serve the sauce over the cooked spaghetti and top with dairy-free parmesan. Enjoy!