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Chef Sarah D’s Not-From-A-Can Spaghetti and Meatballs

Ingredients

  • 1 pound shell pasta
  • salt (for water to cook pasta)
  • 1 6 ounce tomato paste
  • 4 cups unsweetened non-dairy milk
  • 1 Tablespoon brown sugar
  • 2 teaspoon salt
  • 3 teaspoon onion powder
  • 1 ½ teaspoon garlic powder
  • 4 Tablespoon nutritional yeast

Instructions

  • Bring a large pot of water to boil.  Add salt and pasta, and cook pasta until al dente.
  • In the meantime, mix all other ingredients in a saucepan over medium heat, using a whisk to break up the tomato paste.  I like to start with the tomato paste and a few splashes of milk to get it mixing, and then add the rest of the ingredients, whisking as I go.
  • Drain cooked pasta and add to sauce. It will seem very soupy but after about 5 minutes the pasta will absorb A LOT of the milk and will make a creamy sauce.  Mix well, and then add in meatballs (see notes). Stir gently, without breaking up the meatballs.

Notes

Mystery Meatballs

I used this recipe from Post Punk Kitchen, increasing the bread crumbs to 3/4 of a cup.  Alternatively, you could use vegan sausages, diced into small pieces. Gently toss prepared meatballs into pasta and sauce mix, being careful not to break up meatballs. Enjoy!

A note about the pasta

I made this on Friday with letter pasta. The pasta was so cute and I thought it would be perfect. However, it was so small, and so absorbent, that it soaked up all of the sauce and turned into mush—good tasting mush, but still mush. So I made it today with shells. It was SO much better, and the little shells scooped up extra sauce in every bite.