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