NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea spaghetti

3 large Vegan meatballs

1.5 cup Cherry tomatoes

2 clove Garlic

0.5 tsp Olive oil

2 tbsp Nutritional yeast

0.25 cup Fresh basil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Balsamic glaze

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea spaghetti according to package directions until al dente.

• 2

  While the pasta cooks, heat the olive oil in a large non-stick skillet over medium heat.

• 3

  Add the vegan meatballs to the skillet and sauté for 5-6 minutes, turning frequently until golden brown and heated through.

• 4

  Toss the whole cherry tomatoes and minced garlic into the skillet with the meatballs, cooking for 4-5 minutes until the tomato skins begin to blister and pop.

• 5

  Gently press a few of the tomatoes with the back of a spoon to release their juices into the pan.

• 6

  Drain the pasta, reserving approximately 2 tablespoons of the starchy cooking water.

• 7

  Add the cooked spaghetti and reserved water to the skillet, tossing well to coat the noodles in the tomato juices.

• 8

  Sprinkle in the nutritional yeast, sea salt, and black pepper, stirring until a light sauce forms.

• 9

  Remove from heat and fold in the fresh torn basil leaves.

• 10

  Plate the pasta and finish with a light drizzle of balsamic glaze for a touch of acidity.