It's a classic for a reason. This vegan version of spaghetti and meatballs is perfectly saucy and packed full of flavours you know and love. It's the perfect weeknight meal!
Course Main Course
Cuisine Italian-inspired
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 3Servings
Author Two Market Girls
Ingredients
200gspaghettiniuncooked
Sauce:
1tbspolive oil
1shallotdiced
2clovesgarlicdiced
1tspchili flakes
1jar(680 mL) passata
1bunchbasil leavesattached to stem
kosher saltto taste
Meatballs:
1pkgbeyond meat
¼cupbreadcrumbs
2tbspnutritional yeast
1shallotdiced
2clovesgarlicdiced
1tbspItalian seasoning
1tspchili flakes
kosher salt and pepperto taste
Instructions
To make vegan meatballs:
Preheat oven to 400℉. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
In a large bowl combine beyond meat, breadcrumbs, and nutritional yeast with your hands. Add shallots, garlic, Italian seasoning, chili flakes, salt, and pepper and mix until combined.
Roll the beyond meat mixture in between your palms to form golf ball sized meatballs. Place prepared meatballs on the lined baking sheet.
Bake in preheated oven for 20-25 minutes, flipping halfway.
To make spaghetti and meatballs:
Place a saucepan over medium-high heat with olive oil. Once hot add shallots and garlic and cook until softened, then sprinkle with chili flakes. Add passata, basil, and season with salt. Cook on low-medium for 15-20 minutes or until the sauce thickens.
While the sauce cooks, bring a pot of salted water to a rolling boil. Cook spaghettini until al dente. Drain the cooked spaghettini, reserving some of the liquid, about ½ cup, for the sauce.
Remove the basil from the sauce, then stir in half the reserved pasta water into the sauce. Add more pasta water if needed until you get the desired thickness. Toss the cooked pasta with the sauce.
Serve the spaghettini with the meatballs and enjoy.