red pepper flakes, salt, freshly ground black pepperto taste
fresh basil and Parmesan for serving
Heat a 5 quart Dutch oven or stock pot over medium-high heat. Once hot, add the Impossible meat, Italian seasoning, minced garlic, onion powder, and black pepper.
Use a spatula to chop up the meat into ground consistency. Cook the meat until mostly browned, about 3-4 minutes. Add the tomato paste, cooking another 2 minutes. Stir occasionally to prevent burning.
Deglaze the pot with balsamic vinegar. Add the sugar, marinara sauce, and vegetable broth. Bring to a rapid simmer over medium-high heat. Once almost boiling, lay the broken spaghetti on the sauce. Press the spaghetti down so that it's fully covered by liquid. Add extra broth if needed.
Reduce the heat to a slow simmer. Cover with a lid and cook for 15 minutes total, removing the lid every 5 minutes to stir the spaghetti. The spaghetti is ready when cooked through to al dente.
Stir in the spinach and nutritional yeast. Taste for salt, pepper, and red pepper flakes. Serve topped with grated Parmesan and basil.
Meat: An equal amount of any meatless beef, sausage, or crumbled tempeh can be used.
Spaghetti: I used whole wheat spaghetti but any kind will work (protein, gluten-free, white wheat, etc.)
Veggies: If adding extra veggies like bell peppers or mushrooms, I recommend sauteing them with the meat.
Leftovers: Let the spaghetti cool before transferring to an airtight container. For best quality, keep refrigerated for 3-4 days. Reheat individual servings in the microwave in ~2 minutes. Reheat the entire batch of pasta on the stove over medium heat, stirring occasionally until warmed through. Add extra broth as needed to loosen up the sauce.