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76% would make again

One-Pot Vegan Swedish "Meatball" Pasta

Tasty Team



for 8 servings


  • 8 oz cremini mushroom (225 g), finely chopped
  • 15 oz cannellini bean (425 g), 1 can, drained and rinsed
  • 1 small yellow onion, finely chopped
  • 1 ¼ cups panko breadcrumbs (60 g)
  • ½ cup fresh parsley (20 g), finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon vegan worcestershire
  • 1 tablespoon soy sauce
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon liquid smoke
  • 1 teaspoon salt
  • 1 teaspoon pepper


  • 3 tablespoons canola oil
  • 3 cups vegetable broth (720 mL)
  • 14 oz full-fat coconut milk (395 mL), 1 can
  • 1 tablespoon vegan worcestershire
  • salt, to taste
  • pepper, to taste
  • ¼ cup all-purpose flour (30 g)
  • 4 cups bow tie pasta (400 g), or pasta of choice
  • fresh parsley, for ganish

Nutrition Info

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    Calories 591
    Fat 29g
    Carbs 91g
    Fiber 6g
    Sugar 3g
    Protein 19g

Estimated values based on one serving size.



  1. In a large bowl, combine the mushrooms, beans, onion, bread crumbs, parsley, garlic, dried rosemary, Worcestershire sauce, soy sauce, nutmeg, liquid smoke, salt, and pepper. Mix well with a fork, mashing the beans a bit to form a paste.
  2. Heat the canola oil in a large pot over medium-high heat.
  3. Roll the “meatball” mixture and into golf ball-sized balls. Place the balls in the pot and cook for 1 minute on each side until browned.

  5. Add the vegetable broth, coconut milk, Worcestershire sauce, salt, pepper, and flour, and gently stir until evenly combined.
  6. Bring the liquid to a boil, then add the pasta. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles and meatballs, 7-8 minutes.
  7. Garnish with parsley.
  8. Enjoy!

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