Change up your regular spaghetti with this flavorful version with a plant-based ricotta!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
NOTE: Cook times are for this specific recipe since red sauce and ricotta were made prior. Please view Red Sauce and Ricotta recipes for additional cook time if needed.
Ingredients
- Homemade Red Sauce (see highlights for recipe - just omit the “ground beef”
- Homemade “Ricotta Cheese” (see highlights for recipe)
- 1 package dry spaghetti noodles
- Salt and Pepper to taste
- Nutritional Yeast and Dried Parsley, for garnish
- 1 package Plant-Based “Meatballs”
Instructions
1. In a large pot, fill water 3/4 of the way and bring to a boil. Once the water is boiling, add salt (enough to taste like the ocean).
2. Add in dry spaghetti noodles and cook according to the package time.
3. While the water boils, cook the plant-based “meatballs” according to the package instructions
4. When the spaghetti is done cooking, set aside about 1 cup of pasta water. Drain the remaining water.
5. Place cooked spaghetti back into the pot and add ricotta. Mix until the spaghetti is coated.
6. Next add red sauce to the pot and combine with spaghetti and ricotta. Once combined, add in pasta water. Add salt and pepper to taste.
7. Remove “meatballs” from the oven.
8. Plate spaghetti and the “meatballs”, then garnish with nutritional yeast and dried parsley. Enjoy!
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