A cozy, creamy, plant-based pasta loaded with mushrooms and garden-fresh zucchini, capturing nostalgic Hamburger Helper comfort in a vegan, weeknight-friendly one pot.
Sauté the mushrooms: In a large pot, warm a drizzle of olive oil over medium-high heat. Add mushrooms and cook until golden brown and slightly crispy on the edges.
Add aromatics: Stir in the shallots and garlic and cook until fragrant and softened.
Fold in the zucchini: Add zucchini and cook until it just begins to soften.
Brown the Impossible Beef: Push the veggies to one side and add Impossible Beef. Break it apart with a wooden spoon and cook until lightly browned, scraping the bottom of the pan.
Add tomatoes and seasonings: Stir in the diced tomatoes, coconut sugar, smoked paprika, oregano, thyme, chili flakes (if using), salt, and black pepper. Simmer a few minutes to meld flavors.
Add pasta and stock: Pour in the vegetable stock and pasta, stir well to submerge the noodles, then cover and cook, stirring occasionally, until pasta is al dente.
Finish with vegan cheese: Once the pasta is tender and the sauce has thickened, stir in the shredded vegan cheese until creamy. Taste and adjust seasoning; garnish with parsley or basil if desired.