It is fairly simple to turn pantry and freezer staples into a really good, hearty, plant-based pasta dish that will smell and taste like it took you all day to make. My friend, Cheryl, came over for a birthday dinner recently. I had made her this dish and the entire house smelled like an Italian restaurant kitchen. And the taste? Fantastic! I used the meatless meatballs from Trader Joe's - they are good, they are inexpensive.
Ingredients:
- 1 1/2 jars prepared pasta sauce (any brand you prefer - make sure it's vegan)
- 1 C vegetable stock or broth
- 1 bag meatless meatballs*
- 1 small green pepper
- 1 small onion
- 2-3 cloves fresh garlic
- 1 T extra virgin olive oil
- 1 t garlic powder
- 1 t Italian seasoning
- 1 T agave nectar
- a couple of generous pinches of cumin
- red pepper flakes to taste
- splash of red wine
- salt & pepper to taste
Preparation:
- Preheat oven and cook meatless meatballs according to package directions.
- Meanwhile, dice green pepper, onion, and garlic.
- Saute in extra virgin olive oil, adding salt and pepper to taste, over low heat until softened. Be careful not to burn the garlic.
- Put pasta sauce in a stock pot on low. Add broth or stock to the empty jar, close, shake, and pour into the pot.
- Add garlic powder, Italian seasoning, agave nectar, red pepper flakes, cumin, and wine.
- Mix well.
- Add green pepper and onions to the pot when they are ready.
- Serve sauce over pasta of your choice, topped with meatless meatballs, and enjoy!
