Easy capellini and (vegan) meatballs
It looks like the meaty, hearty Italian dish of your dreams. It is – except it's vegan.
The one thing I missed after going vegetarian in 1986 was the dish of spaghetti and meatballs. I didn't miss the actual meat, but the composition of the meal. And while I love making my own veggie "meatballs," today there are even store-bought options. This recipe was designed for those who love to cook their own meal from scratch, but want a simple version.
- 1/2 pound capellini
- 1 28-ounce can Italian diced tomatoes
- 1 tablespoon Italian seasoning
- 5 ounces vegan meatballs
- 2 tablespoons tomato paste
- Fresh parsley, chopped
- Shredded parmesan
Bring heavily salted water to a boil.
Add in the cappelini and cook per instructions. Here is a great tip on how to cook the perfect pasta.
Divide the can of tomatoes, separating the liquid from the vegetable, reserving both.
Pulse the tomatoes in a food processor a handful of times.
Add tomatoes and liquid to a sauce pan along with the seasoning and tomato paste. Bring to a boil and then reduce to a simmer.
Add vegan meatballs (I got mine from Trader Joes) to tomato sauce and cook until meatballs are tender.
Add the pasta, without straining or rinsing, to the sauce.
Serve with parsley and Parmesan.
Related Topics: Vegetarian