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78% would make again

One-Pot Vegan Swedish "Meatball" Pasta

Tasty Team

Ingredients

for 8 servings

Meatballs

  • 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

Gravy

  • 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

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

Estimated values based on one serving size.

Preparation

  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.
  4. Add the vegetable broth, coconut milk, Worcestershire sauce, salt, pepper, and flour, and gently stir until evenly combined.
  5. 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.
  6. Garnish with parsley.
  7. Enjoy!
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