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Vegan Spaghetti + Meatballs in Vodka Sauce
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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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Keyword: cashews, classic, creamy, dairy-free, dinner, easy, fall recipe, food, garlic, gluten-free, healthy, healthy bowl, herbs, homemade, indulge, lunch, meatballs, olive oil, pasta, recipe, savory, skillet, spaghetti, vegan, vodka sauce, weeknight meals
Servings: 4 servings
Calories: 573kcal
Author: Shanika

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 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, 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!

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.
  • PRIMAL KITCHEN: To purchase Primal Kitchen's Extra Virgin Olive Oil + Vodka Sauce, click link.

Nutrition

Calories: 573kcal | Carbohydrates: 80g | Protein: 24g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 1159mg | Potassium: 863mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1017IU | Vitamin C: 13mg | Calcium: 87mg | Iron: 4mg