Vegan spaghetti and meatballs
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5 from 1 vote

Spaghetti and Meatballs

A delicious, weeknight recipe for Spaghetti and Meatballs, made with vegan meatballs.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main
Cuisine: Italian
Servings: 6 -8 servings
Author: Vaishali Honawar

Ingredients

  • 24 vegan meatballs
  • 1 tsp extra virgin olive oil
  • 1 pound dry spaghetti (I use thin whole wheat spaghetti, but use the regular by all means)
  • For the marinara:
  • 1 28- oz can San Marzano tomatoes removed to a bowl and crushed with your fingers.
  • 1 leaves sprig basil about 6 large
  • 7 cloves of garlic thinly slivered
  • 1 tspred pepper flakes or crushed red pepper
  • 1/4 cup extra virgin olive oil
  • Salt to taste

Instructions

  • Start a pot of water to boil for the pasta. Make sure you salt it liberally. Cook the pasta per package directions until al dente.
  • While the pasta water is boiling, start the meatballs and marinara.
  • First, heat 1 tsp of oil and add the frozen meatballs to the skillet. Stir and then cover with a lid and let the meatballs heat through, stirring occasionally. It took me about 5 minutes.
  • Remove the meatballs and set aside. In the same skillet, heat 1/4 cup of olive oil.
  • Add the garlic cloves. When they start to simmer and turn very lightly golden (don't let them burn), add the tomatoes and 1 cup of water (Moskin recommends swirling this in the empty tomato can first to get the last of those precious juices out). Add the red pepper flakes and stir.
  • Place the basil on top of the sauce and, when it wilts, submerge it into the sauce by pressing down with a ladle.
  • Let the sauce simmer over medium heat for 15 minutes until thickened. Add the meatballs and stir gently. Turn off heat and discard the basil in the sauce.
  • Serve the marinara with meatballs over cooked spaghetti.