Fettucine And Meatballs Recipe
Vegan fettucine smothered with savory herbed marinara sauce, topped with spiced tempeh-walnut meatballs and garnished with minced parsley, served with garlic bread.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fettucine and Meatballs Ingredients
Method
Cooking Directions
- 1
Prepare the Meatballs
In a large mixing bowl, crumble the tempeh and mix with chopped walnuts, breadcrumbs, minced garlic, chopped onion, oregano, basil, salt, and black pepper. Form the mixture into small balls.
- 2
- 3
Cook the Fettucine
In a large pot, boil salted water and cook the fettucine according to package instructions until al dente. Drain and set aside.
- 4
Heat the Sauce
In the same skillet used for the meatballs, add marinara sauce and heat over medium-low until warmed through.
- 5
Combine
Add the cooked fettucine to the skillet with the marinara sauce, tossing until well coated. Serve topped with meatballs.
- 6
Garnish
Sprinkle minced parsley over the top for garnish and serve with garlic bread on the side.
