Name: Vegan Spaghetti with meatballs
Prep time: 60 min
Cook time: 9 min
Total time: 69 min
Yield: 4
Ingredients: 320g (11,3 oz) Barilla® Spaghetti No. 5; 40 ml E.V.O.O; 1 (100 gr) onion, chopped; 1 or 2 cloves garlic, chopped tbc; 550 g San Marzano tomatoes; EGGPLANT MEATBALLS; 40 ml tablespoons olive oil; 1 (100 gr) finely diced; 1 (300 gr) medium eggplant unpeeled, diced in 1 cm cubes; 150 gr walnuts, toasted and roughly chopped; 50 gr dried bread crumbs; 80 gr firm tofu, puréed; 1 Zest of lemon; 20g fresh parsley, chopped; 1 Tablespoon fresh oregano chopped; 20 gr basil chopped; to taste Salt and pepper

Traditional

Kosher

Halal

Open

Lactose Free

Vegan

Vegan Spaghetti with meatballs

1 hours 9 minutes

Classic Blue Box Long Pasta

Looking for a delicious and healthy vegan alternative to traditional spaghetti and meatballs? Look no further than this recipe! Made with plant-based ingredients, this dish is packed with flavor and nutrition, and is sure to satisfy even the most discerning of palates. So why wait? Grab your ingredients and get ready to whip up a delicious and satisfying meal that's perfect for any occasion!

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Ingredients

4 servings

320g (11,3 oz)Barilla^® Spaghetti No. 5

40 mlE.V.O.O

1 (100 gr)onion, chopped

1 or 2 clovesgarlic, chopped tbc

550 gSan Marzano tomatoes

EGGPLANT MEATBALLS

40 mltablespoons olive oil

1 (100 gr)finely diced

1 (300 gr)medium eggplant unpeeled, diced in 1 cm cubes

150 grwalnuts, toasted and roughly chopped

50 grdried bread crumbs

80 grfirm tofu, puréed

1Zest of lemon

20gfresh parsley, chopped

1 Tablespoonfresh oregano chopped

20 grbasil chopped

to tasteSalt and pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Here are the 4 easy steps for the vegan spaghetti and meatballs recipe:

Step 2

In a saucepot gently fry onion with olive oil for five minutes, add 1 clove of chopped garlic, keep sautéing and one minute later add crushed tomatoes. Add less than one cup of water, salt and pepper and bring to simmer.

Step 3

Fry the onion in a pan with hot oil. Add the eggplant and roast until cooked, adjusting the salt and pepper. Once cooled, transfer in a bowl adding the rest of the ingredients. Mix and when all comes together shape 2,5 cm size meatballs. Add eggplant meatballs to tomato sauce, simmer until thoroughly cooked, about 15 minutes.

Step 4

Cook pasta according to directions. Drain and toss with meatballs sauce.

Step 5

Finish with sliced basil and a drizzle of E.V.O before serving.

Spaghetti N°5

Since 1877 Barilla produces semolina pasta with the utmost attention to quality. Indeed, today as then, Barilla selects the best hard grains and carefully monitors all the stages of processing. Because it is only thanks to this care that a pasta is created with the ideal consistency, which best holds the baking and guarantees excellent results in all kinds of preparation.

Shape

Sèaghetti

Cook time

10 minutes

Pack size

500g

Range

Classic Blue Box

View product

Spaghetti N°5

Shape

Sèaghetti

Cook time

10 minutes

Pack size

500g

Range

Classic Blue Box

View product

Vegan Spaghetti with meatballs

Vegan Spaghetti with meatballs

Open Recipes

Ingredients

Method

Step 1

Step 2

Step 3

Step 4

Step 5

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