Description
A nostalgic childhood classic reimagined with plant-based ingredients. These Vegan SpaghettiOs are creamy, cheesy, and loaded with flavor made with Anellini pasta, a rich tomato sauce, and optional vegan meatballs. Perfect for busy weeknights or cozy comfort food cravings.
Ingredients
Pasta:
- 12–16 oz Anellini Pasta (or pasta of choice)
Cheesy Red Sauce:
28 oz Tomato Puree
2 Tbsp Olive Oil
5 cloves Garlic, minced
1 Tbsp Italian Seasoning
1 tsp Onion Powder
1 Tbsp Nutritional Yeast
1 Tbsp Mushroom Seasoning or 1 tsp Miso Paste
2 tsp Crushed Calabrian Chilies (optional)
1 Tbsp Sugar (if needed)
8 oz Vegan Cheddar Shreds
Salt & Pepper, to taste
Meatballs (optional):
8 oz Vegan Ground Beef
8 oz Vegan Ground Sausage
4 cloves Garlic, minced
1 Shallot, minced
1/4 cup Chopped Parsley
2 Tbsp Nutritional Yeast
1 Tbsp Italian Seasoning
1/3 cup Bread Crumbs
1/4 cup Unsweetened Plant Milk
Red Pepper Flakes, to taste
Salt & Pepper, to taste
Instructions
- Make the Sauce: Heat olive oil over medium. Sauté garlic for 1 minute. Add tomato puree, seasonings, and simmer. Stir in vegan cheese until melted. Keep warm.
- Prepare Meatballs: Mix ingredients, form into balls, brown in skillet, and simmer in sauce.
- Cook Pasta: Boil until al dente. Reserve water. Mix with sauce and meatballs. Adjust with pasta water.
- Serve: Top with parsley, basil, or vegan parmesan.
Notes
- Use gluten-free pasta to make the dish gluten-free.
- Swap Anellini with small shapes like elbows or ditalini if needed.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 6g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg