Vegan Lemon Garlic Spaghetti + Meatballs

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Vegan Lemon Garlic Spaghetti + Meatballs

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.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Keyword: classic, dairy-free, dinner, easy, fall recipe, food, garlic, gluten-free, healthy, herbs, homemade, indulge, lemon, meatballs, pasta, plant-based, recipe, savory, skillet, spaghetti, sriracha, summer, traditional, vegan, weeknight meals

Servings: servings

Calories: 450kcal

Author: Shanika

Ingredients

1 (12 oz.) pack gluten-free spaghetti (I use Bionaturae, Jovial, or Ancient Harvest)
1 bag Vegan Meatless Meatballs (I use Gardein; for Homemade, See Notes!)
2-3 Tbsps vegan butter
4 garlic cloves, minced (Add more for bolder flavor)
juice of ½ a lemon
1 tablespoon sriracha sauce (See Notes!)
sea salt + black pepper, to taste
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon red pepper flakes
½ teaspoon smoked paprika

US Customary - Metric

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 tablespoon of butter and let it melt. Add garlic, lemon juice, red pepper flakes, parsley, oregano, smoked paprika, and sriracha sauce, stirring until combined.
Add the cooked spaghetti and toss until fully coated, cooking it for 2-3 minutes. At this point, add sea salt + black pepper to taste.
Moving the spaghetti to one side of the skillet, add the meatballs back in and toss them in the lemon garlic sauce as well, heating up everything together for a minute or two.
Serve immediately.
Bon Appetit!

Notes

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.

SPICY ELEMENT: Instead of using sriracha, you can simply use classic hot sauce, if preferred.

HOMEMADE VEGAN GARLIC BREAD: INGREDIENTS: 1 full loaf of French Bread, 3-4 Tbsps vegan butter (melted), 1-2 Tbsps Extra virgin olive oil, 2 tablespoon chopped parsley (can also use dried parsley), pinch of sea salt, pinch of black pepper, 1-2 Tbsps mince garlic. DIRECTIONS: Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place sliced French Bread onto baking sheet (spaced out evenly) and add 1 tablespoon of garlic mixture on each sliced bread. Spread evenly using the spoon. Once all breads are topped, place baking sheet in the oven and bake for 10-15, or until full crisp and brown. Remove from oven and enjoy.

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