Spaghetti & vegan meatballs

Spaghetti & vegan meatballs
Easy, simple and delicious step by step spaghetti and vegan meatballs recipe. This hearty and healthy vegan recipe is oil free and an ideal meal for 2.
Prep Time 10 mins
Cook Time 25 mins
SPAGUETTI 15 mins
Total Time 50 mins
Course Main Course
Servings 2

Ingredients
  

Pasta

  • 250 gr. Spaghetti.
  • Himalayan salt.
  • 1.2 litres Water.

Sauce

  • 1 Onion.
  • 2 Garlic cloves.
  • 2 tbsp. Water.
  • 250 ml. Passata.
  • ¼ tsp. Sodium bicarbonate.
  • 1 tbsp. Red wine.
  • 8 Vegan meatballs.
  • 1 tbsp. Soy sauce.
  • Himalayan salt.
  • Oregano.
  • Paprika.
  • Parsley.
  • Black pepper.

Instructions
 

Pasta

  • Put to boil around 1.2 litres of water in a cooking pot and add himalayan salt.
  • When the water is boling add the pasta and stir well. Stir from time to time (follow the instructions on the package).

Sauce

  • Peel and diced the onion and garlic cloves. Cook in a pan with salt and 2 tbsp of water (you can fry them in oil too).
  • When the onions and garlic are cooked (soft) pour the passata, add ¼ tsp of sodium bicarbonate and 1 tbsp of red wine and stir well.
  • Add the vegan meatballs and season to taste with: soy sauce, oregano, paprika, parley, black pepper and salt. Cook for around 15 minutes.
  • Once the sauce and pasta is cook to your taste, drain the spaghetti and add them to the sauce. Mix well and cook together for a couple of minutes.

Notes

The vegan meatballs I used were not frozen, check package instructions for cooking times.
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