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Spaghetti and vegan meatballs


22 Vincent Vegan meatballs

1/2 cup grated vegan cheese (plus more for serving)

Large jar (32 oz) good quality Marinara sauce (such as Rao's)

1 pound spaghetti


  1. Bring the marinara sauce to a simmer in a large skillet. Taste it and adjust the seasoning if necessary (I usually add a healthy pinch of sugar and some freshly ground black pepper). Transfer the vegan meatballs to the marinara sauce. Cover loosely with a lid or foil and simmer for about 10 – 15 minutes, until the flavours marry and the vegan meatballs are cooked through. Keep warm until ready to toss with pasta.

  2. While the vegan meatballs are simmering, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente. Drain, then toss with the sauce and vegan meatballs (you may find it easier to toss everything together in the pasta pot rather than the skillet; it depends on the sizes of pans you are using). Serve topped with fresh basil and more grated cheese.

Reference: Pasta collection

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