Meatless Meatballs and Penne Pasta Recipe

Meatless Meatballs and Penne Pasta Recipe

Meatless Meatballs and Penne

Ingredients
  • 1 lb whole grain penne pasta (or pasta of your choice)
  • 1 (10.5 oz) bag of Vegan Meatballs (I used Nate’s, which I found in my local grocery store, but Trader Joe’s has good options too)
  • 1 (28 oz) can Cento crushed tomatoes (they have the lowest sodium canned tomatoes I’ve been able to find)
  • 1/2 cup canned pumpkin
  • 1/3 cup unsweetened almond milk
  • 1 Tbsp olive oil
  • 1 Tbsp each of Italian seasoning, dried basil and dried parsley
  • 1 tsp each of crushed red pepper and paprika
  • 8 oz baby portabella mushrooms, sliced
  • 1 heaping cup each of squash, zucchini and red bell pepper, diced
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • Vegan Parmesan grated cheese (optional)
 Steps
  1. In a large pan, heat oil over medium heat. Add onion and garlic until softened, or about 2-3 minutes.
  2. Add squash, zucchini, red bell pepper and mushrooms and cook until softened, or about 5 minutes. Add all spices until fragrant, or about 1 minute.
  3. Stir in canned pumpkin, tomatoes and almond milk. Lower heat to simmer and cook for about 5 minutes.
  4. Add meatless meatballs and simmer for 10 minutes (or longer, if time allows).
  5. Meanwhile, boil water for pasta. Follow instructions on pasta box to cook the penne.
  6. Serve pasta with sprinkled vegan Parmesan cheese and fresh basil, if desired.

Pasta is served!

2 thoughts on “Meatless Meatballs and Penne Pasta Recipe

  1. This is a tasty one, we tried it last night. The consistency of the sauce is nice because of the meatballs and pumpkin and it has lots of flavour. The only change I would suggest is less dried herbs as I found that part a bit overpowering. Perhaps if at least one of the dried herbs (basil or parsley or both) was fresh, it would be fresher tasting all around and a bit less “dried herb tasting”. Perhaps my dried herbs weren’t super fresh however, so you never know 😉 Good one though!

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    • Thanks so much – I’m glad you liked it! I agree with you and prefer fresh basil versus dried, however I’m really terrible at keeping a fresh herb garden and don’t like paying a lot of money for it in the grocery store, which is why I usually opt for the dried herbs. Also, I’m very spice heavy with all of my dishes – I should probably warn people about that! I really appreciate the feedback!

      Like

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