Spaghetti Pomodoro with Veggie Balls
Spaghetti with meatballs is a real feel-good food! Our vegetarian version is particularly practical because it is cooked in just one pot.
Preparation time: 25 min. Level: easy
Ingredients
For 4 Persons
1 red onion
1 Clove of garlic
200 g Cherry
3 tbsp Oil
1 pack vegetarian dumplings (200 g; Refrigerated shelf)
1 tsp Harissa (Arab. seasoning paste)
50 ml dry red wine
2 can shopped tomatoes (425 ml each)
400 g Noodles (e.g. spaghetti)
Salt, pepper
250 g Ricotta
1-2 stems Basil
Preparation
1
Peel the onion and garlic, chop both finely. Wash the tomatoes. Heat the oil in a saucepan. Fry the dumplings in it for about 4 minutes according to the instructions on the package. Add the tomatoes and fry for about 2 minutes. Remove both.
2
Lightly roast the onion and garlic with harissa in the remaining frying fat. Deglaze with wine and canned tomatoes. Add 750 ml of hot water. Bring to the boil and add the pasta. Cover and simmer for 10-12 minutes, stirring occasionally.
3
Season the pasta with salt and pepper. Add the dumplings and sautéed tomatoes and cover and heat them briefly. Cut the ricotta into dumplings with teaspoons and arrange on top of the pasta. Sprinkle with basil leaves.
Nutritional values
Per person
443 kcal
23 g protein
10 g fat
61 g carbohydrates
Ingredients
For 4 Persons
1 red onion
1 Clove of garlic
200 g Cherry
3 tbsp Oil
1 pack vegetarian dumplings (200 g; Refrigerated shelf)
1 tsp Harissa (Arab. seasoning paste)
50 ml dry red wine
2 can shopped tomatoes (425 ml each)
400 g Noodles (e.g. spaghetti)
Salt, pepper
250 g Ricotta
1-2 stems Basil
Preparation
1
Peel the onion and garlic, chop both finely. Wash the tomatoes. Heat the oil in a saucepan. Fry the dumplings in it for about 4 minutes according to the instructions on the package. Add the tomatoes and fry for about 2 minutes. Remove both.
2
Lightly roast the onion and garlic with harissa in the remaining frying fat. Deglaze with wine and canned tomatoes. Add 750 ml of hot water. Bring to the boil and add the pasta. Cover and simmer for 10-12 minutes, stirring occasionally.
3
Season the pasta with salt and pepper. Add the dumplings and sautéed tomatoes and cover and heat them briefly. Cut the ricotta into dumplings with teaspoons and arrange on top of the pasta. Sprinkle with basil leaves.
Nutritional values
Per person
443 kcal
23 g protein
10 g fat
61 g carbohydrates
🍝 Spaghetti Pomodoro with Veggie BallsDescription:
Spaghetti Pomodoro with Veggie Balls is a hearty, wholesome twist on a classic Italian favorite. Al dente spaghetti is tossed in a vibrant, garlicky tomato basil sauce (Pomodoro) and topped with golden, crispy-on-the-outside and tender-on-the-inside veggie balls. Packed with flavor and full of nutrients, this dish is a plant-based comfort meal that doesn't skimp on taste. Perfect for a weeknight dinner or a cozy weekend treat!
💡 Recipe Ideas & Variations:
Spaghetti Pomodoro with Veggie Balls is a hearty, wholesome twist on a classic Italian favorite. Al dente spaghetti is tossed in a vibrant, garlicky tomato basil sauce (Pomodoro) and topped with golden, crispy-on-the-outside and tender-on-the-inside veggie balls. Packed with flavor and full of nutrients, this dish is a plant-based comfort meal that doesn't skimp on taste. Perfect for a weeknight dinner or a cozy weekend treat!
💡 Recipe Ideas & Variations:
- Veggie Ball Base Ideas:
- Lentil & Walnut: Earthy, protein-rich lentils with toasted walnuts and spices.
- Chickpea & Spinach: Creamy chickpeas with fresh greens and garlic.
- Mushroom & Quinoa: Meaty mushrooms paired with nutty quinoa for depth.
- Zucchini & Carrot: Light and moist, great for summer vibes.
- Lentil & Walnut: Earthy, protein-rich lentils with toasted walnuts and spices.
- Add-Ins for the Sauce:
- A splash of balsamic vinegar for depth.
- Roasted cherry tomatoes for sweetness.
- A touch of red pepper flakes for heat.
- A splash of balsamic vinegar for depth.
- Flavor Boosters:
- Fresh basil and parsley, torn just before serving.
- Vegan parmesan or nutritional yeast sprinkled on top.
- A drizzle of good olive oil or vegan pesto as a finishing touch.
- Fresh basil and parsley, torn just before serving.
- Serving Suggestions:
- With garlic bread or crusty sourdough on the side.
- Over zucchini noodles for a low-carb twist.
- Topped with toasted pine nuts for crunch.
- With garlic bread or crusty sourdough on the side.
- Make It Meal-Prep Friendly:
- Freeze extra veggie balls for quick future meals.
- Store sauce and pasta separately to avoid sogginess.
- Freeze extra veggie balls for quick future meals.