One-Pot Vegan Swedish "Meatball" Pasta
Indulge in this One-Pot Vegan Swedish Meatball Pasta that's a delightful twist on a classic dish. With its creamy sauce and tender meatless meatballs, you'll be savoring every bite of this easy-to-make meal.
Instructions
- 1
In a large bowl, combine the mushrooms, beans, onion, bread crumbs, parsley, garlic, dried rosemary, Worcestershire sauce, soy sauce, nutmeg, liquid smoke, salt, and pepper. Mix well with a fork, mashing the beans a bit to form a paste.
- 2
Heat the canola oil in a large pot over medium-high heat.
- 3
Roll the “meatball” mixture and into golf ball-sized balls. Place the balls in the pot and cook for 1 minute on each side until browned.
- 4
Add the vegetable broth, coconut milk, Worcestershire sauce, salt, pepper, and flour, and gently stir until evenly combined.
- 5
Bring the liquid to a boil, then add the pasta. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles and meatballs, 7-8 minutes.
- 6
Garnish with parsley.
- 7
Enjoy!
Recipe from tasty.co
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Ingredients (22)
- •8 oz cremini mushrooms, finely chopped
- •15 oz canned cannellini beans, drained and rinsed
- •1 small yellow onion, finely chopped
- •1 ¼ cups panko bread crumbs
- •½ cup finely chopped fresh parsley
- •3 cloves garlic, minced
- •1 teaspoon dried rosemary
- •1 teaspoon vegan worcestershire
- •1 tablespoon soy sauce
- •¼ teaspoon ground nutmeg
- •½ teaspoon liquid smoke
- •1 teaspoon salt
- •1 teaspoon pepper
- •3 tablespoons canola oil
- •3 cups vegetable broth
- •14 oz canned full-fat coconut milk
- •1 tablespoon vegan worcestershire
- •salt, to taste
- •pepper, to taste
- •¼ cup all-purpose flour
- •4 cups dried bow tie pasta, or pasta of choice
- •finely chopped fresh parsley, for garnish