Vegan Spaghetti and Meatballs
Ingredients
The sauce
-
1
medium
onion, chopped
-
1
tablespoon
minced garlic
-
28
ounces
fire-roasted crushed tomatoes
-
¼
cup
tomato paste
-
1
teaspoon
Italian seasoning
-
½
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
The meatballs and pasta
-
16
ounces
Beyond Beef Meatballs
-
8
ounces
quinoa spaghetti
Instructions
- 1. Spray a saucepan with oil and cook the chopped onion for 8 minutes.
- 2. Add minced garlic and cook for an additional 30 seconds.
- 3. Stir in the meatballs, crushed tomatoes, tomato paste, Italian seasoning, sea salt, and black pepper, then simmer for 20 minutes.
- 4. In a separate skillet, spray with oil and brown the meatballs over medium heat for 3 to 5 minutes, then remove from the skillet.
- 5. Cook the quinoa spaghetti according to package instructions.
- 6. Drain the pasta and serve with the sauce and meatballs on top.
Nutrition Facts (estimated)
Servings
6
Calories
302
Total fat
4g
Total carbohydrates
50g
Total protein
19g
Sodium
778mg
Cholesterol
0mg
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