Cheesy Impossible Pasta Skillet with Arugula

A comforting one-pot pasta combining plant-based ground, fire-roasted tomatoes, and spinach in a creamy, savory cheese sauce, complemented by a simple peppery arugula salad.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 5
• Cuisine: Italian
• Difficulty: Easy
• Cost: $4.41/serving

Dietary

• Vegetarian
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber
• Low-Sugar

Tags

• one-pot
• quick
• sauté
• savory
• comfort food
• healthy

Ingredients

• 2 tablespoon olive oil (extra virgin)
• 1 yellow onion (medium, chopped)
• 3 clove garlic (minced)
• 12 ounce Impossible ground
• 14.5 ounce fire-roasted diced tomatoes (undrained)
• 2 cup vegetable broth
• 8 ounce penne pasta (uncooked)
• 1 teaspoon dried oregano
• 0.5 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 5 ounce fresh spinach
• 4 ounce cream cheese (softened, cut into cubes)
• 0.5 cup grated Parmesan cheese
• 5 ounce arugula
• 1 tablespoon lemon juice

Instructions

1. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped yellow onion and cook until softened, about 3-5 minutes.
2. Add the minced garlic and Impossible ground to the skillet. Break up the Impossible ground with a spoon and cook for 5-7 minutes, until browned.
3. Stir in the fire-roasted diced tomatoes (undrained), vegetable broth, penne pasta, dried oregano, red pepper flakes (if using), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12-15 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
4. While the pasta cooks, prepare the arugula salad. In a medium bowl, gently toss the arugula with 1 tablespoon lemon juice and 1 tablespoon extra virgin olive oil. Season with a pinch of salt and pepper to taste.
5. Once pasta is cooked, remove the skillet from heat. Stir in the fresh spinach, cream cheese cubes, and 1/2 cup grated Parmesan cheese until the spinach wilts and the cheeses are melted and creamy.
6. Taste and adjust seasoning if needed. Serve the cheesy pasta skillet immediately with the arugula salad on the side. Garnish with additional grated Parmesan cheese, if desired.

Notes

Leftovers can be stored in an airtight container for up to 3 days and reheated gently on the stovetop or in the microwave. A splash of broth or water can help loosen the sauce when reheating.

Nutrition (per serving)

• Calories: 600
• Protein: 38.6 g
• Carbohydrates: 32 g
• Fat: 30.8 g
• Fiber: 10.6 g
• Sodium: 650 mg
• Saturated Fat: 11.5 g
• Sugar: 5 g
• Cholesterol: 50 mg