• Add cavatappi to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-9 min.
• Reserve 1/2 cup (1 cup) pasta water, then drain and return cavatappi to the same pot, off heat.
• Add 1 tbsp (2 tbsp) butter to the pot, then stir to coat cavatappi.

• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).
• Roughly chop spinach.
• Finely chop parsley.
• Combine ricotta, half the parsley, 1/8 tsp (1/4 tsp) salt and 1/8 tsp (1/4 tsp) pepper in a small bowl.

• Heat a large non-stick pan over medium-high heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties. Cook, breaking up patties into smaller pieces, until cooked through, 5-6 min.** Season with salt and pepper.
• Transfer Beyond Meat® to a plate.

• Add 1/2 tbsp (1 tbsp) oil to the same pan, then onions and peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.

• Add crushed tomatoes, Zesty Garlic Blend and remaining parsley to the pan. Bring to a simmer.
• Once simmering, cook, stirring occasionally, until sauce thickens slightly and veggies are tender, 3-4 min.
• Remove from heat.

• Add Beyond Meat®, spinach, 1/4 cup (1/2 cup) pasta water and 1 tbsp (2 tbsp) butter to the pan. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.) Stir until butter is melted and spinach has wilted slightly, 1-2 min.
• Transfer sauce to the pot with cavatappi. Season with salt and pepper, to taste, then stir to combine.
• Divide pasta between bowls. Top with herbed ricotta.

If you've opted to get Beyond Meat®, prepare, cook and plate it the same way as the sausage, until cooked through, 5-6 min.**