Vegan Meatballs with Pasta and Creamy Mushroom-Pepper Sauce by @fitgreenmind

40 min
Medium

2 servings

🍝

250 g

Wholegrain Spelt Fusilli

🧆

75 g

Vegan Meatballs

🧅

1

Onion

🍄

500 g

Mushrooms

🍲

150 ml

Vegetable Broth

🥛

200 ml

Vegan Cream

🫑

5 ml

Pickled Pepper

🟡

5 ml

Mustard

🌿

1 bunch

Parsley

🧅

1 medium

Red Onion

🍶

15 ml

Vinegar

💧

250 ml

Water

Preparation Steps

  1. Step 1/15

    Prepare the vegan meatballs according to the package instructions and keep them warm.

    vegan meatballs
    🍳frying pan
    🥄wooden spoon

  2. Step 2/15

    Bring a large pot of salted water to a boil. Cook the whole wheat spelt fusilli until al dente, following the package timing.

    whole wheat spelt fusilli
    salt
    water
    🍲large pot
    🥄wooden spoon
    🫗colander

  3. Step 3/15

    Slice the red onion into thin rings. Place the rings in a mixing bowl.

    red onion
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  4. Step 4/15

    Pour 250 ml of boiling water over the red onion rings. Add the vinegar and let them pickle for 5 to 10 minutes.

    red onion
    water
    vinegar
    🍲large pot
    🥣mixing bowl
    🥄measuring spoon

  5. Step 5/15

    Drain the pickled red onion rings and set them aside for serving.

    red onion
    🫗colander

  6. Step 6/15

    Slice the button mushrooms and finely chop the yellow onion. Reserve about one handful of mushroom slices for the garnish.

    button mushrooms
    yellow onion
    🔪chef's knife
    🪵cutting board

  7. Step 7/15

    Dry-fry the reserved mushroom slices in a frying pan until golden brown. Add 1 teaspoon of cooking oil and fry for 1 additional minute.

    button mushrooms
    cooking oil
    🍳frying pan
    🥄wooden spoon
    🥄measuring spoon

  8. Step 8/15

    Transfer the golden mushroom slices to a plate and set aside. Add the remaining cooking oil to the frying pan if needed.

    button mushrooms
    cooking oil
    🍳frying pan
    🥄wooden spoon

  9. Step 9/15

    Sauté the chopped yellow onion in the frying pan until translucent. Add the remaining sliced button mushrooms.

    yellow onion
    button mushrooms
    🍳frying pan
    🥄wooden spoon

  10. Step 10/15

    Cook the mushrooms until golden brown and their released liquid has mostly evaporated. Stir regularly to prevent sticking.

    button mushrooms
    🍳frying pan
    🥄wooden spoon

  11. Step 11/15

    Pour 150 ml of vegetable broth into the frying pan. Simmer until the broth has reduced slightly.

    vegetable broth
    🍳frying pan
    🥄wooden spoon

  12. Step 12/15

    Stir in 200 ml of vegan cream. Add the pickled green peppercorns and mustard.

    vegan cream
    pickled green peppercorns
    mustard
    🍳frying pan
    🥄wooden spoon
    🥄measuring spoon

  13. Step 13/15

    Stir half of the chopped fresh parsley into the mushroom sauce. Simmer gently until the sauce is hot and creamy.

    fresh parsley
    🍳frying pan
    🥄wooden spoon

  14. Step 14/15

    Divide the cooked fusilli, warm vegan meatballs, and creamy mushroom-pepper sauce among three plates. Spoon the sauce over the pasta and meatballs.

    whole wheat spelt fusilli
    vegan meatballs
    vegan cream
    button mushrooms
    🥄wooden spoon

  15. Step 15/15

    Garnish each serving with the reserved golden mushrooms, pickled red onion rings, and remaining fresh parsley. Serve immediately.

    button mushrooms
    red onion
    fresh parsley
    🥄wooden spoon

Composition

Ingredients

Types

Plant-based protein, Meat alternative, Broth, Plant-based dairy alternative, Condiments, Vegetables, Water

Ingredients

Wholegrain spelt fusilli, Vegan meatballs, Onion, Mushrooms, Vegetable broth, Vegan cream, Pickled pepper, Mustard, Parsley, Red onion, Vinegar, Water

Allergens

Gluten, Mustard

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Plant-based

Calories

670 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 92g, Fat: 21g, Fiber: 13g, Sugars: 10g, Saturated fat: 8g

Nutritional Information

Minerals

Iron: 6mg, Potassium: 1050mg, Calcium: 90mg, Sodium: 850mg

Vitamins

Vitamin C: 15mg, Vitamin B12: 0.5µg, Vitamin D: 1µg, Folate: 95µg

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

chef's knife, cutting board, large pot, frying pan, mixing bowl, colander, wooden spoon, measuring spoon

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Pasta Dish

Occasions

Lunch, Dinner, Veganuary, Weeknight Meal, Date Night

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

German, European, Contemporary Vegan

Geographic

Germany, Europe

Various

Aspect

Texture

Creamy, Tender, Chewy, Silky, Juicy

Flavors

Savory, Earthy, Peppery, Tangy, Herbaceous, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat until piping hot), freezer : 2 months (Freeze the sauce and meatballs in an airtight freezer-safe container,Freeze pasta separately when possible,Thaw overnight in the refrigerator)