0 from 6 votes
Creamy Vegan Roasted Red Pepper Spaghetti and Meatballs
Balanced, flavorful, and enjoyable—this recipe has it all.
Prep Time
35 mins
Cook Time
35 mins
Servings: 5
Calories: 440 kcal
Cuisine:
Vegetarian , Vegan
Ingredients
- 12 ounces Bucatini
vegan meatballs
- 2 ½ teaspoons extra virgin olive oil, divided
- 8 ounces sliced cremini mushrooms
- 2 garlic cloves, minced
- ½ shallot, minced
- 1 cup cooked and cooled brown rice
- ¼ cup panko breadcrumbs
- ¼ cup flour
- 2 teaspoons Minced basil
- 1 teaspoon minced oregano
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
roasted red pepper sauce
- 1 (16 ounce) jar roasted red bell peppers, drained
- ⅓ cup slivered almonds
- 1 ½ tablespoons tomato paste
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves
- ½ lemon, juiced
- 3 ½ tablespoons minced basil leaves
- salt and pepper to taste
garnish
- vegan shredded parmesan, optional
- fresh basil leaves, optional
Instructions
- Fill a pot with water, place over high heat and bring to a boil. Add a small handful of salt and bucatini and boil, stirring occasionally, until al dente, 6 to 7 minutes.
- Drain pasta into a colander, reserving 2/3 cup pasta water. Set aside.
- Vegan Meatballs: Place a large skillet over high heat. Once skillet is hot add oil. Add mushrooms and saute for 3 to 4 minutes. Add garlic and shallot and continue to saute for an additional 2 to 3 minutes. Lightly season with salt and pepper.
- Stir in basil and oregano and remove mixture from heat. Set aside and allow mixture to cool, about 10 minutes.
- Pour mushroom mixture and remaining meatball ingredients into a food processor and pulse until mixture comes together (8 to 12 pulses).
- Form 1 to 1 1/2 tablespoon sized balls with the mixture and set onto a parchment lined baking sheet. Refrigerate meatballs for about 30 minutes.
- Remove meatball from refrigerator. Place large skillet over medium heat and add remaining oil. Add meatballs to skillet and sear on each side for 2 to 3 minutes. Remove from heat and lightly season, if needed.
- Roasted Red Pepper Sauce: Place all ingredients into a blender and puree until smooth. Pour mixture into skillet and place over medium-low heat. Stir in reserved pasta water and simmer for 2 to 3 minutes.
- Add pasta and reserved pasta water into sauce and toss together until pasta is fully coated.
- Top pasta with meatballs, Parmesan and basil leaves. Serve.
Cup of Yum
Nutrition Information
Calories
440kcal
(22%)
Carbohydrates
74g
(25%)
Protein
14g
(28%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
635mg
(26%)
Potassium
519mg
(15%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
186IU
(4%)
Vitamin C
11mg
(12%)
Calcium
70mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 440
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 74g | 25% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 635mg | 26% |
| Potassium | 519mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 186IU | 4% |
| Vitamin C | 11mg | 12% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.