Vegan Kimchi Spaghetti

Base: Makes eight 2 oz servings
16 oz Barilla whole grain spaghetti (32 WW points)
4 oz Beyond patty (5 WW points)
24 oz pasta sauce (I used Bertoli from Costco)

Cook spaghetti according to package directions.
While cooking spaghetti, in a frying pan, defrost the patty over medium heat if frozen. Once defrosted, crumble with a meat chopper and add sauce. Bring to a simmer, cover, and reduce heat to low. Remove from heat before draining spaghetti. Add sauce into drained spaghetti, tossing to evenly coat in sauce. Store leftovers in the fridge, preparing toppings below before eating to serve hot, preserve the flavor of the kimchi, and have crispiness in the Beyond steak.

Topping per 2 oz serving
1 tbsp canola oil (4 WW points)
1/4 cup Beyond steak (3 WW points)
1/4 cup Seoul vegan kimchi (0 WW points)
1/4 cup Daiya cheddar shreds (3 points)

To prepare one serving, heat oil over medium heat, add Beyond the shreds, top with the other half of the shreds, cover, reduce heat to low, and let steam until the when starting to brown; add kimchi, and stir until fragrant. Stir in spaghetti with sauce, mixing well to incorporate Beyond steak and kimchi into spaghetti. Stir in half of shreds, top with other half of shreds, cover, reduce heat to low, and let steam until shreds are melted. Remove from heat and serve.