Preheat the oven to 375 degrees and bring a large pot of salted water to boil.
Wash and dry produce. Trim and half zucchini lengthwise; cut crosswise into ½”-inch-thick-half-moons. Halve, peel, and thinly slice onion.
Toss zucchini or vegetable of choice on a baking sheet with a drizzle of cooking oil and half of the italian seasonings, add a pinch of salt and pepper.
Roast on the top rack, tossing halfway through, until browned and tender (14-16 minutes).
Remove from the oven and tent with foil to keep warm.
Once water is boiling, add pasta to the pot. Cook, stirring occasionally, until al dente (9-11 minutes). Reserve 3/4 cup pasta cooking water, then drain pasta.
While the pasta cooks prepare your plant-based bolognese. Heat a drizzle of oil in a large pan over medium high heat, add onion, mushrooms and a pinch of salt and pepper.
Cook, stirring occasionally, until browned (5-6 minutes).
Add Better Balance Ground to the pan. Cook for 6-8 minutes, breaking up the crumbles into smaller pieces, until slightly browned.
Add the rest of the italian seasoning, garlic powder, and tomato paste to the pan.
Cook, stirring constantly, until fragrant (1 minute). Stir in apple cider vinegar to deglaze the pan.
Add vegetable stock and pasta water, bring to a simmer.
Cook until the sauce has slightly thickened and crumbles are cooked through, (4-5 minutes).
Add the crushed nuts and reduce heat to medium low.
Stir in the drained pasta, roasted zucchini, Better Balance Sour Cream into the pan until thoroughly combined.
Sprinkle with parmesan and serve.
INGREDIENTS
10 ounces Better Balance Ground
1 each, yellow onion, small diced
½ cup mushrooms, sliced
¼ cup walnuts or cashews, toasted and crushed
2-3 tablespoons of Italian seasoning
1 tsp garlic powder
½ tsp nutmeg
1.5 oz tomato paste
1 tbsp apple cider vinegar
2 cups vegetable stock
1 each zucchini
6 ounces of ziti pasta, cavatappi pasta (or pasta of choice)
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