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Shell pasta with vegan meatballs, spinach and potatoes in white platter.
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5 from 3 votes

Vegan Conchiglie With Potatoes, Meatballs and Spinach

A hearty dish of conchiglie pasta with sauteed spinach, potatoes and vegan meatballs makes the perfect and easy dinner on a weeknight.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Pasta
Cuisine: Italian
Diet: Vegan, Vegetarian
Servings: 10
Calories: 305kcal

Ingredients

  • 32 oz wholegrain pasta (I used whole-wheat conchiglie or shell pasta, but you could try any other pasta shape or with gluten-free pasta. Cook the pasta until al dente)
  • 24 meatless meatballs (can replace with some roasted eggplant or mushrooms and add some boiled chickpeas and walnuts for protein)
  • 5 cups baby spinach
  • 6 cloves garlic (thinly sliced)
  • 3 large potatoes
  • 2 tablespoon extra virgin olive oil (divided)
  • 2 tablespoon chopped (fresh rosemary, divided)

Instructions

  • Cut the potatoes into ½-inch cubes. Toss with 1 teaspoon dried rosemary and salt and black pepper to taste and spray with some oil. Bake in a preheated 400-degree oven about 20-25 minutes or until golden on top and cooked through.
  • Heat 1 tablespoon of the oil and add the meatballs. Saute until they are browned and cooked through. Remove to a plate and set aside.
  • In the same saucepan, saute the garlic until it starts to turn golden. Don't let it burn. Add some ground black pepper, salt to taste, and finally the baby spinach and turn over a couple of times so the spinach begins to wilt.
  • Place the cooked pasta in a bowl. Add the potatoes, wilted spinach and garlic, browned meatballs, rosemary, salt to taste, and the remaining tablespoon of olive oil. Toss together and check the seasoning.

Nutrition

Calories: 305kcal | Carbohydrates: 49g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Sodium: 209mg | Potassium: 692mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1413IU | Vitamin C: 27mg | Calcium: 66mg | Iron: 3mg