Vegan Spaghetti & Meatballs — with VitaVegantis Swedish Meatballs

Name: Vegan Spaghetti & Meatballs — with VitaVegantis Swedish Meatballs
Total time: 35 min
Yield: 2
Cuisine: Turkish
Ingredients: 2 tbsp olive oil (the pan and oil used to sear the meatballs); 1 small onion, very finely chopped; 3 garlic cloves, crushed; 1 tbsp tomato paste; 400 g tinned chopped tomatoes (or 4 ripe tomatoes, grated); 1 tsp dried oregano; 1 tsp sugar; A handful of fresh basil, chopped (keep some back for serving); ½ tsp chilli flakes; Salt and black pepper; 8 VitaVegantis Plant-Based Swedish Meatballs; 200 g spaghetti; 2 cups tomato sauce (from the recipe above); 2 tbsp olive oil; 6-8 cherry tomatoes, halved; 3 tbsp vegan parmesan, grated; A handful of fresh basil leaves; Salt and black pepper

The classic spaghetti and meatballs, made entirely plant-based with VitaVegantis Swedish Meatballs, a homemade tomato sauce, fresh basil and vegan parmesan.

Serves 235 min

For this recipe

Spaghetti and meatballs is the most familiar plate in Italian-American cooking: meatballs simmered in sauce, spaghetti coated in it, fresh basil and grated cheese on top. Here the meatballs are VitaVegantis Plant-Based Swedish Meatballs and the cheese is vegan parmesan. We've written the sauce out separately; made in the same pan you seared the meatballs in, it gains a whole extra layer of flavour.

1. Tomato Sauce

Makes about 2 cups — enough for pasta for two. The marinara from our meatball sub recipe works here just as well.

Ingredients

2 tbsp olive oil (the pan and oil used to sear the meatballs)
1 small onion, very finely chopped
3 garlic cloves, crushed
1 tbsp tomato paste
400 g tinned chopped tomatoes (or 4 ripe tomatoes, grated)
1 tsp dried oregano
1 tsp sugar
A handful of fresh basil, chopped (keep some back for serving)
½ tsp chilli flakes
Salt and black pepper

Method

1.In the pan you seared the meatballs in — step 2 of the section below — add the onion to the remaining oil and soften over medium heat for 4-5 minutes. Add the garlic and cook for 1 minute more.
2.Stir in the tomato paste and cook for 1 minute.
3.Add the tomatoes, oregano, sugar and chilli flakes. Once it boils, lower the heat and simmer with the lid ajar for 10 minutes.
4.Season with salt and pepper and stir through half the basil. Now it's ready for the meatballs.

2. The Spaghetti

The meatballs simmer in the sauce, the pasta meets it in the pan, and vegan parmesan and fresh basil finish the plate.

Ingredients

8 VitaVegantis Plant-Based Swedish Meatballs
200 g spaghetti
2 cups tomato sauce (from the recipe above)
2 tbsp olive oil
6-8 cherry tomatoes, halved
3 tbsp vegan parmesan, grated
A handful of fresh basil leaves
Salt and black pepper

Method

1.Bring a large pot of well-salted water to the boil.
2.Sear the VitaVegantis Plant-Based Swedish Meatballs in a wide pan with the olive oil for 5-6 minutes, turning until browned all over. Lift them out, leaving the oil in the pan.
3.Make the tomato sauce in that same pan (the section above).
4.Return the meatballs to the sauce with the halved cherry tomatoes, cover and simmer over low heat for 8-10 minutes, until the meatballs take up the sauce.
5.Meanwhile cook the spaghetti one minute short of the packet time, al dente. Reserve ½ cup of the pasta water before draining.
6.Tip the drained spaghetti into the sauce pan; move the meatballs to one side and toss the pasta through the sauce. If it's too thick, loosen it with the reserved pasta water, a little at a time.
7.Divide between plates and arrange the meatballs on top. Grate over the vegan parmesan, scatter the fresh basil leaves and serve hot.