Vegetarian Spaghetti with Meatballs and Tomato Sauce
Elevate your pasta night with this hearty and flavorful Vegetarian Spaghetti with Meatballs and Tomato Sauce! Perfectly al dente spaghetti is paired with tender, protein-packed lentil meatballs and smothered in a rich, homemade tomato sauce bursting with the flavors of garlic, onion, and Italian herbs. This vegetarian twist on the classic offers a satisfying texture and robust taste, with an easy option to make it vegan-friendly by substituting a flax egg and vegan cheese. Ready in just one hour, this recipe is a delightful mix of simplicity and comfort, ideal for family dinners or meal prepping. Garnish with fresh parsley and vegetarian parmesan for a picture-perfect finish to this wholesome Italian-inspired dish.
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Recipe Information
Ingredients
- 400 grams Spaghetti (dry, vegetarian-friendly)
- 800 grams Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 medium Onion
- 3 units Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 100 grams Breadcrumbs
- 250 grams Cooked lentils
- 30 grams Vegetarian parmesan cheese
- 1 units Eggs (optional for binding, can be replaced with flax egg for a vegan option)
- 2 tablespoons Fresh parsley
- 2 tablespoons Water
Instructions
Bring a large pot of salted water to a boil for the spaghetti.
Meanwhile, prepare the vegetarian meatballs. In a large bowl, combine the cooked lentils, breadcrumbs, vegetarian parmesan cheese, eggs (or flax egg), chopped parsley, salt, and pepper. Mash the mixture together with a fork or pulse it briefly in a food processor until it holds together.
Shape the mixture into small meatball-sized balls (about 1 inch in diameter) and place them on a plate or tray.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the vegetarian meatballs and cook, turning frequently, until browned on all sides. Remove and set aside.
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
For the tomato sauce, heat the remaining tablespoon of olive oil in a large saucepan over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor, then pour in the canned diced tomatoes.
Season the sauce with salt, pepper, and Italian seasoning. Simmer over low heat for 15 minutes, stirring occasionally.
Gently add the cooked vegetarian meatballs to the sauce and let them warm in the sauce for 5-7 minutes.
Serve the spaghetti on plates or in bowls, topped with the tomato sauce and vegetarian meatballs. Garnish with additional parsley and vegetarian parmesan cheese if desired.
Nutrition Facts
Calories |
3064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 5548 mg | 241% | |
| Total Carbohydrate | 482.3 g | 175% | |
| Dietary Fiber | 55.1 g | 197% | |
| Total Sugars | 57.1 g | ||
| Protein | 116.1 g | 232% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 882 mg | 68% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 4137 mg | 88% | |
*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.
