Fusilli Bolognese
Twists of fusilli catch every bit of a slow-simmered bolognese built from plant-based meat, tomato, and herbs. The sauce has the body and depth of a classic ragù. A dusting of grated vegan parmesan adds a nutty finish.
Nutritional facts
Protein
23g
Carbs
92g
Calories
720kcal
Fat
30g
Ingredients
Fusilli, Vegan Parmesan, Veg, Tomatoes, Whole, Canned, Italian, Spice, Parsley, Dried, Bay Leaf, Extra Virgin Olive Oil, Carrots, Onion Powder, Garlic Powder, Black Pepper, Tomato Paste, Garlic, Fennel Seed, Oregano, Sugar, Onion, Kosher Salt, Black Pepper, Impossible Meat, Crushed Red Pepper, Basil, Italian Herb Seasoning
Contains coconut, wheat, soybeans.
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About Tal Ronnen
Tal Ronnen is the founder and chef of Crossroads Kitchen in Los Angeles’ West Hollywood neighborhood, the recently opened Crossroads Kitchen at Resorts World in Las Vegas. He is also the author of The New York Times bestseller The Conscious Cook and Crossroads cookbooks as well as the co-creator of Kite Hill and board member for Impossible Foods. Ronnen first became known nationwide as the chef who prepared the meals for Oprah Winfrey’s 21-day vegan cleanse. He further made his culinary mark at a number of high-profile events, having catered Ellen DeGeneres and Portia de Rossi’s wedding, a U.S. Senate dinner, and more. A graduate of the Institute for Culinary Education, Ronnen also conducts master vegetarian workshops for students and staff at Le Cordon Bleu College nationwide. Veg News magazine named his restaurant, the best fine dining vegan restaurant in the United States five years in a row and Chef for the year in 2024. crossroads is also the only plant based restaurant to ever make the LA LA Times best restaurant list and Eater LA best restaurant list.
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