I don’t know about you, but I’ve never quite been a fan of spaghetti and meatballs. I know it’s such a common favorite among so many but it just never really was my thing.
Recently my family and I had a game night and dinner at my brother and sister in law’s place and she made it for us for dinner. Instead of using real meat balls, she used my favorite vegan brand, Gardein. (This post is not sponsored, promise!) I absolutely loved it so much I decided to try my hand at my own version.
A constant concern I hear about trying to eat vegan/vegetarian is that it seems too time consuming. However, I’m here to remind you it doesn’t have to be. And quite often than not, it isn’t.
WHAT YOU NEED
1 box of chickpea spaghetti
1 jar of your favorite sauce
1 bag of meatless meatballs
1 pack of baby bella mushrooms, chopped
2 large zucchinis, chopped
2 tablespoons of pesto (not pictured)
salt & pepper to taste
HOW YOU DO IT
First, start by heating your pan and adding in your oil once it’s hot.
Throw in your mushrooms and zucchini until they’re lightly browned then add in your vegan meatballs and pesto.
Saute them for about a minute then add your sauce and let it all simmer.
While your sauce is simmering, cook your chickpea pasta as directed on the box.
When your pasta is done to your liking, drain it and remove the sauce from the heat.
Serve in pasta bowls and enjoy!