Veggie meat sauce with Sprouted Grain Pasta

I found sprouted grain pasta at my nearest Whole Foods – which is quite far. I thought I’ll try it to see how it tastes. I found this meat sauce recipe from Haylie’s cookbook. The pasta cooks really fast (in 4-5 minutes) and it’s a fine line between cooked and overcooked, so keep an eye on it. I drained it immediately and placed it under cold running water. The pasta tastes like a bran muffin or bread, which is fine with me. But do not expect it to be a good substitute for pasta as it’s nowhere near it. For the diet, it will do. I tried the penne for my week 3 phase 1. I also have a box of fettuccine which I will try at a later time. You can also use brown rice pasta if you like (original recipe suggests this).

As for the meat sauce, it is a tomato based sauce, with a ton of different veggies. Its an easy one pot meal. The prep is the only time consuming part. Then its just combining it all together and slow cooking it. I cooked it on stovetop but you can also use a slow cooker if you have one. I liked the sauce, but my husband found it boring, but as I said he loves spicy food. Also I only had a pound of ground beef with me at the time. The recipe would require 2 pounds if you want to get a proper protein serving over 8 meals (4 meals for 2). This left my husband hungry the first time he had it. So I added some cooked chicken breast to it later to up the protein intake. I also baked some sweet potatoes, since he loves those and keeps him satiated. I only had 6 cups of pasta, so I had my last meal with brown rice. It reminded me of a Mexican bowl – again, my husband did not like it but was able to eat it.


2 lbs. lean ground beef
2 nos. zucchini, chopped
2 cups chopped tomatoes
2 cups chopped bell peppers – I used 1 whole bell pepper
1 cup chopped onion
1 cup chopped cremini mushrooms
1 cup chopped portobello or shitake mushrooms (optional – I did not use)
1/2 cup sliced green onions (scallions), white and green parts
3 tablespoons minced garlic
1 tablespoon chopped fresh parsley
2 cups organic vegetable broth – I used bone broth
1/2 cup tomato paste – I used a small can of Hunt’s tomato paste
2 tablespoons sea salt
8 cups cooked sprouted grain pasta


Put all ingredients except the pasta together in a large dutch oven, stir and cook on medium until the mixture starts to boil. Then lower the heat to low. Cover and cook for about 2 hours. Spoon equal amounts of the meat sauce over each serving of the pasta and serve.