Easy Meatball Pasta Recipe
A comforting vegan pasta dish featuring juicy plant-based meatballs simmered in rich tomato sauce, tossed with perfectly cooked pasta.
Ingredients
- 12 oz spaghetti or penne
- 1 cup cooked lentils
- 1 cup breadcrumbs
- ½ cup onion finely chopped
- 3 garlic cloves minced
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 2 tbsp ground flaxseed + 6 tbsp water flax egg
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp chili flakes
- 1 tsp salt
- ½ tsp black pepper
- 2 cups marinara sauce
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- Fresh parsley chopped, for garnish
Instructions
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- Mix flaxseed and water to form flax egg. Let rest 5 minutes.
- In blender, pulse lentils, breadcrumbs, onion, garlic, soy sauce, oregano, basil, chili flakes, salt, and pepper until combined.
- Stir in flax egg, shape mixture into small balls.
- Bake meatballs on a tray at 375°F for 20 minutes until firm and golden.
- Heat olive oil in skillet, add marinara sauce, nutritional yeast, and lemon juice. Simmer 5 minutes.
- Toss meatballs into sauce, coat gently.
- Add pasta, mix, garnish with parsley, and serve hot.
Notes
Nutritional Values (per serving)
- Calories: 470
- Total Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 19g
Vitamins and Minerals (per serving)
- Iron: 22%
- Calcium: 15%
- Vitamin A: 18%
- Folate: 20%
- Potassium: 21%
Additional Notes & Tips
- Add smoked paprika for a meatier flavor.
- Serve with garlic bread to soak up extra sauce.
- Swap lentils with chickpeas for variety.
- Leftovers freeze beautifully—yes, future you will thank present you.