Vegan Salisbury Meatball Pasta Recipe

Ingredients:

2 16 oz. packs of Vegan Beyond Meat ground -scoop into meatballs

1 medium onion chopped

16 oz. portabella mushrooms sliced

1 large tomato chopped

1 1/2 cup fresh spinach chopped

14 oz. Box of Whole Wheat Penne Pasta (cook according to instructions on the box and drain)

Creamy Sauce Ingredients:

• 2 tbsp Olive Oil

• 2 tbsp All-purpose flour

• 1 can coconut milk

• 1/2 cup Water

• 1 tbsp of green seasoning (optional)

• 1 Beef-less bouillon cube

• Salt To taste

• Pepper To taste

INSTRUCTIONS

1. In a large shallow skillet saute meatballs until brown on at least 2 sides.

2. Add mushrooms and onions; cook until mushrooms are wilted and onions translucent.

3. Heat the oil in a deep large skillet and add flour; stirring until the mixture is golden brown.

4. Gradually, add water and coconut milk (1/2 cup at a time) while constantly mixing to prevent lumps.

5. Continue mixing until smooth.

6. Add bouillon cube, green seasoning. salt and pepper and let it simmer for a few more minutes until it thickens to your preference.

7. Pour the meatball mixture into the sauce in the deep large skillet and add the tomato and spinach; heat until spinach is wilted.

8. Finally, combine the meatballs and sauce in the pasta pot until the noodles are heated.

Enjoy!