Hey Everybody……. I’m Starting my “Tasty Tuesdays” content where I’ll be sharing some of my recipe creations or a twist on old favorites with a tasty easy recipes.
There’s nothing like sitting down to a hearty and tasty meal with my family especially when I mix the recipe up a bit. With RJ’s allergies and being a picky eater I’m getting creative. Spaghetti and Meatballs is one of our favorites and It’s so easy to make and never disappoints.
I swapped out regular meat balls with @purefarmland plant based meatballs and regular spaghetti with gluten free spaghetti. I then paired it with a @barilla Gluten-Free Tomato Basil Sauce.
Here’s what you’ll need for this recipe all in under 30 minutes. Try it and let me know what you think.
1 -32 oz Jar of Gluten-Free Tomato Basil Sauce
1 pack plant based meatballs (12 pc)
1 lb pack of gluten free or regular spaghetti
1/4 c. finely chopped parsley
6 baby tomatoes (crushed)
1 garlic clove, minced
2 tbsp. extra-virgin olive oil
¼ red bell pepper
¼ orange bell pepper
¼ medium onion, finely chopped
¼ teaspoon of sea salt
- In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain.
2.In a large pot over medium heat, heat oil. Add meatballs, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate.
- Add onion, peppers, tomatoes, garlic to pot and cook until soft, 5 minutes. Add crushed tomatoes, sauce and bring to a simmer.
- Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes.
- Serve pasta with a healthy scoop of meatballs and sauce mixed together. Top with parsley before serving. Enjoy!
What’s your favorite pasta dish?