Vegetarian Spaghetti with Meatballs
Indulge in the comfort of a classic Italian-inspired dish with a vegetarian twist: Vegetarian Spaghetti with Meatballs. This hearty recipe features wholesome whole wheat spaghetti topped with flavorful chickpea and mushroom "meatballs." Packed with protein and seasoned to perfection with garlic, onion, Italian herbs, and a touch of Parmesan (or a vegetarian alternative), these meatballs are browned to golden perfection before being simmered in a robust marinara sauce. Quick to prepare and easy to adapt, this dish caters to vegetarians and flexitarians alike, with options for egg-free and dairy-free substitutes for complete versatility. Serve this crowd-pleasing meal with a sprinkle of fresh parsley and grated cheese for an unforgettable dinner that’s both nutritious and delicious. Perfect for family gatherings or weeknight dinners, this vegetarian spaghetti recipe is a comforting, wholesome choice that’s sure to satisfy!
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Recipe Information
Ingredients
- 12 oz spaghetti (dry, preferably whole wheat)
- 1 cup chickpeas (cooked and drained)
- 1 cup mushrooms (finely chopped)
- 0.5 cup breadcrumbs (preferably whole wheat)
- 0.25 cup grated Parmesan cheese (optional, or use vegetarian substitute)
- 1 small onion (finely minced)
- 2 cloves garlic (minced)
- 1 large egg (optional, can use flaxseed egg substitute)
- 2 tbsp olive oil
- 3 cups marinara sauce
- 2 tbsp fresh parsley (chopped)
- 1 tsp dried Italian seasoning
- 0.5 tsp red chili flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 4 quarts water (for boiling pasta)
Instructions
Bring a large pot of water to a boil. Add a pinch of salt and cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a blender or food processor, combine chickpeas, chopped mushrooms, breadcrumbs, Parmesan (if using), minced onion, garlic, egg (or flaxseed substitute), parsley, Italian seasoning, salt, and black pepper. Pulse until the mixture comes together but still has some texture.
Form the mixture into small, golf ball-sized 'meatballs' using your hands. Place them on a plate and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the 'meatballs' in batches and cook, turning occasionally, until golden brown on all sides, about 6-8 minutes. Remove from the skillet and set aside.
In the same skillet, heat the remaining tablespoon of olive oil. Add marinara sauce and stir in red chili flakes (if using). Let the sauce simmer for 5 minutes.
Add the cooked 'meatballs' to the marinara sauce and gently toss to coat. Simmer for another 5 minutes to allow the flavors to meld.
Divide the cooked spaghetti among plates or bowls. Ladle the marinara sauce and meatballs on top.
Garnish with additional Parmesan and parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 1030 mg | 45% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 10.9 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 173 mg | 13% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 569 mg | 12% | |
*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.
