One-Pot Spaghetti and Vegan Meatballs
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
295 kcal
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Course
Main Course
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Cuisine
Fusion, Middle Eastern
One-Pot Spaghetti and Vegan Meatballs
Description
This recipe simmers minced garlic in olive oil before adding diced tomatoes with juice, tomato paste, salt, fresh cilantro sprigs, and vegetable broth to form a flavorful base. Whole grain spelt spaghetti is added broken in half if needed, along with large green olives for a briny note. Baked falafel balls are crumbled in part to integrate into the sauce and left in chunks, cooking alongside the pasta for 6-8 minutes until tender.
Fresh cilantro is discarded before serving to prevent overintense herb flavor. A creamy dressing made from Greek yogurt combined with lemon juice, zest, and fresh mint is blended smooth and drizzled over the plated spaghetti and meatballs. This contrast of warm, lightly acidic pasta and fresh cool dressing complements the dish texturally and flavorfully.
The one-pot method simplifies preparation and cleanup, making this suitable for busy nights. Garnishing with chopped cilantro adds a fresh element and visual appeal. This meal serves two and blends Mediterranean and plant-based components in a straightforward manner.
Ingredients
For the one-pot spaghetti:
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 400 ml or 13.5 oz can tomato diced with juice
- 1 tablespoon tomato paste
- salt
- 4-5 cilantro sprigs, fresh
- 450 ml or 2 cups vegetable broth
- 8 falafel warm, baked balls
- black pepper
- green olive a handful, large
- 250 grams or 9 oz whole grain spelt spaghetti too, whole wheat would fit
- cilantro to garnish, fresh
For the dressing:
- 100 grams or 1/3 cup Greek yogurt or vegan yogurt
- lemon juice and zest of 1/2
- 2 mint sprigs
Instructions
- ONE-POT SPAGHETTI: Heat a lug of olive oil in a large pot or skillet over medium-heat. Add minced garlic and sauté for about 1 minute until golden. Add diced tomatoes, tomato paste, a pinch of salt, cilantro and vegetable broth. Bring to a boil. Add olives, spaghetti (broken in half, if needed) and 2 falafel balls (use your hands or a fork to break it up into smaller pieces) and cook for 6-8 minutes, stirring occasionally to avoid clumping. Add more boiling water if needed. Discard the cilantro before serving.
- DRESSING: For the dressing, combine the yogurt, juice and zest of 1/2 lemon and mint leaves and pulse in a blender until combined.
- ASSEMBLE: Divide the spaghetti among 2 bowls, place 3 falafel balls on top of each bowl and drizzle with the yogurt dressing. Garnish with the chopped cilantro. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 55g | 18% |
| Protein | 12g | 24% |
| Fat | 4g | 6% |
| Cholesterol | 1mg | 0% |
| Sodium | 507mg | 21% |
| Potassium | 408mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 11.2mg | 12% |
| Calcium | 86mg | 9% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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