Vegan Spaghetti + Meatballs in Vodka Sauce
Vegan Spaghetti + Meatballs in Vodka Sauce
This Vegan Spaghetti + Meatballs in Vodka Sauce recipe is the best easy and comforting skillet meal for the entire family. Loaded with savory flavor, these ‘meatballs’ made from veggies are moist, silky, and tender; and comes topped over gluten-free spaghetti and a delicious, creamy vegan vodka sauce made from avocado oil and cashews. All vegan + gluten-free. Make ahead option.
This post contains sponsored links by Primal Kitchen.
I love pasta dishes. Honestly, they are the perfect lazy meals for during week or on weekends.
This vegan option spaghetti and meatballs is truly amazing. Nothing short of flavor and it’s even perfect once reheated!
Of course, we’re in the season of comfort foods + easy to make meals and this simple meal comes in real handy, especially on those days when time is of the essence.
Of course, you can always search ‘weeknight meals‘ on our site for more deliciousness.
Who is Primal Kitchen + Why Do I Use Them?
So, if you’ve ever visited my website’s shop page, then you’re aware that I love Primal Kitchen and they’re actually one of my favorite food staples.
If you aren’t familiar, Primal Kitchen makes a variety of delicious dressings, oils, and pasta sauces, and mayos, all made with real ingredients. Most of my go-to’s actual include their dressings + marinades and other condiments so I can attest to the healthy ingredients used and delicious flavors.
For a bit of backstory, Primal Kitchen began with the vision in mind to create the world’s best-tasting, real-food pantry staples and their amazing mayo made with avocado oil was born.
Personally, my favorite part of their story is their mission to always create products that are not only readily available, but are also real, simple, and made with exceptional ingredients.
Quality is everything to me, especially when using ingredients for my family and I, therefore, Primal Kitchen grabbed my attention a few years ago and I haven’t looked back ever since.
Why Primal Kitchen’s Olive Oil + Vodka Sauce?
When it comes to spaghetti + meatballs, traditionally Extra Virgin Olive Oil is the base of the sauce since you begin by sautéing things like garlic, onions, etc. However, Primal Kitchen Vodka Sauce isn’t usually a part of the equation.
Usually, this dish is made out of tomato sauce as opposed to vodka sauce, but I promise that you’ll love this.
PK’s Vodka Sauce is made entirely dairy-free. It’s made from avocado oil and organic cashew butter, so that you aren’t ditching taste which is important. In addition, this sauce is made without gluten, soy, canola oil, or artificial ingredients.
Meanwhile, their Extra Virgin Olive Oil is Whole30 Approved, Certified Paleo, Keto Certified, and Certified Organic. It’s just all around premium and high-quality.
Be sure to check out my post on Instagram (#Orchidsandsweettea) about this recipe as well as the best place to locate the sauce!
5 REASONS WHY YOU’LL LOVE THIS RECIPE.
It’s absolutely delicious—-creamy + velvety!
Super easy to make and quick (plus, no crazy clean-up! Can we say–Everything in one skillet?)
Loaded with savory flavors!
Comes entirely dairy-free + vegan.
Perfect for any time of day—Dinner, Lunch, Breakfast (if that’s your thing), whatever!
FAVORITE COMFORTING + SAVORY PASTA OPTIONS.
This One Pot Creamy Vegan Tuscan Kale Pasta recipe is a delicious weeknight meal option for the entire family. Packed with bold, savory flavors, this recipe is the perfect vegan and dairy-free option that is made with a creamy based made from cashews and filled with a nice velvety texture from the kale and tomatoes.
This Vegan Sweet Potato Pasta w/ Kale + Spinach is the perfect way to enjoy a good plate of creamy pasta much like the classic Alfredo version, without the dairy and cheese and of course with the amazing texture of Pappardelle noddles. This recipe is easy to make, light, bursting with ‘cheesy flavor’ from the use of nutritional yeast, dairy-free, and so healthy!
This One-Pot Cajun Pumpkin Alfredo Pasta is the perfect way to enjoy a good plate of creamy pasta much like the classic Alfredo version, but without the dairy and cheese (all Vegan), completely loaded with pumpkin flavor married with cajun seasonings, and of course with the amazing texture of Pappardelle noddles.
This Vegan Lemon Garlic Spaghetti + Meatballs recipe is the best easy and comforting skillet meal for the entire family. Loaded with savory flavor, these ‘meatballs’ made from veggies are moist, silky, and tender; and comes topped over gluten-free spaghetti coated in a delicious lemon garlic sauce. A vegan and gluten-free weeknight option.
This Gluten-Free Weeknight Baked Meatball Penne Pasta Casserole is a healthier classic recipe for the entire family! Packed with bold, savory flavors, this recipe is the perfect hearty, vegetarian option that is made with creamy ricotta + vegan meatballs tucked away in between the penne pasta and topped with a seasoned tomato sauce, and generous amounts of Mozzarella cheese. This is a sure crowd-pleaser and is finger-licking goodness on a plate.
Homemade Meatballs vs. Store-bought!
I’m hardly one who leans towards store-bought frozen versions of food, especially when it comes to vegetarian and vegan options.
However, I love making my own meatballs. For most of my meatball dishes, I use quinoa and chickpeas. I know. It sounds a bit crazy since most people like to use zucchini or mushrooms or something else, but I find using both ingredients super easy.
When making my meatballs from scratch, I often love using quinoa and chickpea. From time to time, I’ll use black beans or another veggie, but these Vegan Chickpea + Quinoa ‘Meatballs’ are my go-to!
Ingredients
- 2 Tbsps Primal Kitchen Extra Virgin Olive Oil (See Notes!)
- 1 (24 oz.) bottle Primal Kitchen No Dairy Vodka Sauce (See Notes!)
- 1 (12 oz.) pack spaghetti, use GF if desired!
- 1 bag Vegan Meatless Meatballs (For Homemade, See Notes!)
- 2-3 Tbsps vegan butter
- 3 garlic cloves, minced
- sea salt + black pepper, to taste
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp red pepper flakes
- 1/2 tsp smoked paprika
Instructions
- To begin, cook spaghetti according to packaging, drain, and set aside. **TIP: after draining my pasta, I often rinse with cold water to prevent pasta from sticking.**
- In a skillet over medium-high heat, add the butter until melted. Now, add the vegan meatballs and sear on the sides, turning them every 2 minutes or so. Continue to cook them until fully browned and cooked through.
- Once done, remove meatballs from the skillet onto a plate and using the same skillet, add another Tbsp of butter and let it melt. Add garlic, red pepper flakes, parsley, oregano, smoked paprika, and salt + pepper, stirring until combined.
- Next, add in vodka sauce and let sauce boil slightly, about 2-3 minutes, stirring constantly.
- Add the meatballs and cooked spaghetti and toss until fully coated, cooking it for another 2-3 minutes.
- Serve immediately.
- Bon Appetit!
Tips & Tricks
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
- HOMEMADE VEGAN MEATBALLS: For our staple vegan meatballs, try this VEGAN CHICKPEA + QUINOA ‘MEATBALLS’ recipe.
- MAKE AHEAD: You can easily make this dish a meal prep for the next day or two by making your meatballs ahead of time and prepping your other ingredients.
- PRIMAL KITCHEN: To purchase Primal Kitchen's Extra Virgin Olive Oil + Vodka Sauce, click link.
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Vegan Spaghetti + Meatballs in Vodka Sauce.
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