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If you’re looking for a quick and easy vegan dinner made entirely with Trader Joe’s ingredients, this creamy marinara pasta with meatless meatballs is about to become your weeknight go-to. It’s rich, flavorful, protein-packed, and comes together in under 20 minutes.

bowl of creamy marinara pasta topped with basil and parm

This is the kind of lazy meal that tastes like comfort food but takes zero effort. Perfect for busy nights, meal prep, or when you just can’t be bothered.

Creamy Marinara Pasta Ingredients:

  • Rigatoni – A sturdy, tube-shaped pasta that holds sauce well. The ridges help trap the creamy marinara for maximum flavor in every bite. Substitute with penne, fusilli, or any pasta you have on hand.
  • Caro Sugo Italian Basil Marinara – Trader Joe’s premium jarred marinara with basil. It’s rich, slightly sweet, and flavorful — perfect as a shortcut base for this creamy marinara pasta.
  • Silken Tofu  – Soft and creamy tofu that blends into a smooth, velvety texture. It makes the sauce rich and creamy without any dairy or nuts, while also adding a boost of plant-based protein.
  • Garlic Spread – Trader Joe’s Garlic Spread Dip (the one in the tub). Adds bold garlic flavor and savory depth with zero effort — no chopping required.
  • Meatless Meatballs – Hearty, plant-based meatballs made from soy and wheat protein. These add texture, flavor, and protein to the dish and make it super satisfying.
  • Fresh Basil (for garnish + sauce) – Optional but highly recommended. Brightens the dish and adds fresh, herby contrast to the rich, creamy sauce.

How to Make Creamy Vegan Marinara Pasta

1. Cook the Pasta. Bring a large pot of salted water to a boil. Add your rigatoni and cook according to the package instructions until al dente. Drain and set aside.

2. Blend the Creamy Marinara Sauce. In a blender, combine the basil marinara, silken tofu, and garlic spread. Blend until completely smooth. The tofu and garlic spread do the heavy lifting, creating a creamy, savory sauce without any dairy.

3. Heat the Sauce and Meatballs. Transfer the sauce to a saucepan. Add the frozen meatless meatballs and a handful of chopped fresh basil. Simmer over medium heat, stirring occasionally, until the meatballs are hot and the sauce is bubbling.

4. Combine Everything. Toss the cooked pasta into the sauce. Stir until everything is well-coated.

5. Garnish and Serve. Top with extra basil and a generous sprinkle of dairy-free parmesan. Serve this creamy marinara pasta right away.

finished pasta with meatballs being scooped with a spoon

Why You’ll Love This Lazy Trader Joe’s Pasta

  • 100% Vegan and Dairy-Free
  • High-Protein from tofu and meatless meatballs
  • Budget-Friendly using Trader Joe’s pantry staples
  • One Blender, One Pot = minimal cleanup
  • Perfect for Meal Prep or lazy weeknight dinners

This is more than just a simple vegan pasta recipe — it’s a full-on flavor bomb with creamy tomato sauce, garlicky richness, and hearty plant-based meatballs. And it all comes together with Trader Joe’s products you probably already have in your kitchen.

Storage & Meal Prep Tips

  • Store leftovers in an airtight container in the fridge for up to 4 days.
    Reheat on the stovetop or microwave with a splash of water or plant milk to loosen the sauce.
  • Want to prep ahead? Make a double batch of the sauce and freeze it for even faster dinners.
Print
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finished pasta with meatballs being scooped with a spoon

Lazy Vegan Trader Joe’s Creamy Marinara Pasta (20-Minute Dinner)


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  • Author: Sweet Simple Vegan
  • Total Time: 20 minutes
  • Yield: 4-6 servings
  • Diet: Vegan

Description

If you’re looking for a quick and easy vegan dinner made entirely with Trader Joe’s ingredients, this creamy marinara pasta with meatless meatballs is about to become your weeknight go-to. It’s rich, flavorful, protein-packed, and comes together in under 20 minutes.


Ingredients

  • 16 oz rigatoni or pasta of choice
  • 1 jar Caro Sugo Italian Basil Marinara
  • 16 oz  silken tofu
  • 2 heaping tablespoons of garlic spread
  • 16 oz meatless meatballs
  • 2 teaspoons fresh basil
  • Dairy-free Parmesan (for garnish)


Instructions

1. Cook the Pasta. Bring a large pot of salted water to a boil. Add your rigatoni and cook according to the package instructions until al dente. Drain and set aside.
2. Blend the Creamy Marinara Sauce. In a blender, combine the basil marinara, silken tofu, and garlic spread. Blend until completely smooth. This creates a creamy, savory sauce without any dairy — thanks to the tofu and garlic spread doing the heavy lifting.
3. Heat the Sauce and Meatballs. Transfer the sauce to a saucepan. Add the frozen meatless meatballs and a handful of chopped fresh basil. Simmer over medium heat, stirring occasionally, until the meatballs are hot and the sauce is bubbling.
4. Combine Everything. Toss the cooked pasta into the sauce. Stir until everything is well-coated.
5. Garnish and Serve. Top with extra basil and a generous sprinkle of dairy-free parmesan. Serve immediately.

Notes

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat on the stovetop or microwave with a splash of water or plant milk to loosen the sauce.
  • Want to prep ahead? Make a double batch of the sauce and freeze it for even faster dinners.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stove Top

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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1 Comment

  1. I’ll give this 10/5 stars. So amazing!! We really enjoyed it. I’m honestly not a fan of the meatless meatballs- but the hubs is. So, next time I think I’ll cook some mushrooms to add to mine. Keep ‘em coming ❤️❤️❤️