Sweet Vegan Meatballs and Chickpea Pasta
Servings: 4 people
Ingredients
- 1 box of gluten-free pasta of your choice
- 1 bag of meatless meatballs I like the Gardein brand
- 1 Jar of Red Pasta Sauce I like the "Classico" gluten-free Tomato and Basil option
- 1/3 Cup of Almond Milk any other vegan milk alternatives can work
- 1 spoonful of maple syrup
- 1 spoonful of olive oil
- 1 pinch salt
- 1 spoonful of diced garlic
- 1 spoonful of Indian curry powder
- Half of 1 sweet onion
- Half of 1 yellow bell pepper
- 4 cremini mushrooms
- Half of 1 tomato
- 1 handful of baby spinach
- 2 cherry tomatoes
- 2 spoonful of Moscato white wine
- 1 bag of Hard tortillas
- 1 avocado
Instructions
- - First boil water to get started with the pasta. Once the water is to boiling temperature, put the entire box of pasta into the boiling water while you are working on the pasta sauce and meatless meatballs.
- - Begin by placing the olive oil in a pan on medium heat and place the meatless meatballs on the pan as they cook slowly while you move on to the veggies.
- - Cut and dice all veggies including the cherry tomatoes, sweet onions, yellow bell peppers, crimini mushrooms and baby spinach.
- - After the meatless meatballs begin to look more golden, place the diced sweet onions, garlic yellow bell peppers and crimini mushrooms into the pan with the meatballs and mix.
- - After a few minutes, pour the tomato sauce, milk, maple syrup, wine, salt and curry powder into the pan with the meatball and veggies and mix it all together.
- - mix for 3 - 5 minutes on medium heat and then proceed to pour the rest of the veggies including the cherry tomatoes and baby spinach so they do get too dehydrated during the cooking process.
- - By this time, the pasta should be ready to be rinsed and placed on the plate. Pour the sauce on top and cut the avocado as a side dish with some salt on top and some tortillas to pick the food and voilá.