Creamy Vegan Meatball Pasta

Bake for 20 minutes or until pasta and meatballs. Make the creamy garlic sauce.


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While meatballs are simmering in creamy sauce cook pasta in salty water according to the package instructions.

Creamy vegan meatball pasta. Add your meatballs into sauce cover and simmer on low heat for about 10 minutes. Add flour and cook out the raw flour taste. This creamy pasta sauce is nutrient-dense made with a raw cashew base and olive oil.

In addition to noodles this vegan pasta is made with fresh ingredients such as tomatoes onion and garlic. Add dry pasta to your Instant Pot or other pressure cooker. Fill the pasta sauce jar with water and add to the mixture.

This pasta is Made with simple ingredients. Boil pasta to package directions. You will drain pasta.

On medium heat brown meatballs then remove from pan. Add pasta to the casserole dish then evenly distribute the meatballs throughout gently pushing some of it into the middle of the dish so it sits nestled between pasta layers. Add the entire jar of pasta sauce.

While the meatballs are in the oven cook the gluten free pasta according to the directions on the package then drain. In a medium sized pot melt the vegan. Make sure that meatballs are heated through.

Cook zucchini with the onions and garlic until soft. Pour sauce all over the top then sprinkle cheese on top. Per serving this plant-based pasta has 9g proteinserving.

Join me while I freestyle some quick vegan dishes in this Cook with me series. To assemble casserole. Add the rest of the ingredients and cook until thickened.

Add in your veggie meatballs and. Add more oil if necessary and cook onions until translucent and the garlic is fragrant.


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