Vegan Penne Pasta with Meatballs
Indulge in the ultimate plant-based comfort food with this Vegan Penne Pasta with Meatballs recipe, a hearty and satisfying dish perfect for weeknight dinners or entertaining guests. Featuring perfectly cooked penne pasta (with a gluten-free option), simmered in a rich, aromatic tomato sauce enhanced with garlic, onions, dried herbs, and a touch of olive oil, this dish delivers bold, classic Italian flavors. Tender vegan meatballs—whether store-bought or homemade—take center stage, soaking up the delicious sauce for a burst of flavor in every bite. Topped with fresh basil, parsley, and a sprinkle of grated vegan Parmesan cheese, this recipe is not only 100% plant-based but also incredibly easy to prepare in under 45 minutes. Whether you're a seasoned vegan or simply exploring meat-free options, this recipe is guaranteed to become a favorite, combining convenience, nutrition, and mouthwatering taste in one delightful bowl.
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Recipe Information
Ingredients
- 12 oz Penne pasta (gluten-free optional)
- 2 tbsp Olive oil
- 1 Medium onion, finely chopped
- 3 Garlic cloves, minced
- 28 oz Canned crushed tomatoes
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 12 Vegan meatballs (store-bought or homemade)
- 2 tbsp Fresh basil leaves, chopped
- 2 tbsp Fresh parsley, chopped
- 0.25 cup Vegan Parmesan cheese, grated
Instructions
Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Add the minced garlic to the pan and sauté for an additional minute until fragrant.
Stir in the crushed tomatoes, dried basil, dried oregano, salt, and black pepper. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld.
In a separate skillet, cook the vegan meatballs according to package instructions, or until heated through and browned on the outside.
Once the sauce has simmered, gently add the cooked vegan meatballs into the sauce. Allow them to simmer in the sauce for 5 more minutes to absorb the flavors.
Combine the cooked penne pasta with the sauce and meatballs in the saucepan, stirring gently to coat the pasta thoroughly.
Garnish with fresh basil, parsley, and a generous sprinkle of vegan Parmesan cheese before serving.
Serve the vegan penne pasta with meatballs hot and enjoy!
Nutrition Facts
Calories |
749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1900 mg | 83% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 12.4 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1160 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
