Fusilli with Plant-Based Meatballs in Creamy Tomato Sauce

Name: Fusilli with Plant-Based Meatballs in Creamy Tomato Sauce
Cuisine: European, Italian, Mediterranean
Ingredients: 1 portion fusilli pasta (uncooked); 6 meatballs (frozen, i used plant-based); 3 cloves garlic (minced); 1 yellow onion (diced); 450 ml chicken broth; 400 g crushed tomatoes (canned); 1 cup baby spinach; 1/4 cup heavy cream; 1 tbsp tomato paste; 1/2 tbsp Italian seasoning; 1/2 tbsp olive oil; salt (divided); black pepper (cracked, divided); parmesan cheese (finely grated, for topping); parsley leaves (chopped, for garnish)

8 steps

Updated at: Fri, 13 Sep 2024 06:43:25 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

225

High

Nutrition per serving

Calories2696.6 kcal (135%)

Total Fat60.1 g (86%)

Carbs436.9 g (168%)

Sugars44.3 g (49%)

Protein113.1 g (226%)

Sodium4314.2 mg (216%)

Fiber37.7 g (134%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1 portionfusilli pasta

450mlchicken broth

400gcrushed tomatoes

canned

1 cupbaby spinach

¼ cupheavy cream

1 Tbsptomato paste

½ Tbspitalian seasoning

parmesan cheese finely grated

for topping

parsley leaves

chopped, for garnish

Instructions

Step 1

Cook meatballs as per packaging instructions. Set aside.

Step 2

Heat oil in a pot over medium heat. Add onion, along with a couple large pinches of salt and pepper. Cook, stirring occasionally for about 6 to 8 minutes, till they start to brown and caramelize.

Step 3

Add garlic, Italian seasoning, tomato paste, and a couple more large pinches of salt and pepper. Cook, stirring frequently, for 1 minute.

Step 4

Add a few splashes of broth until you can easily clean the bottom of the pot, scraping all the bits off the bottom.

Step 5

Stir in the remaining broth, crushed tomatoes, uncooked pasta and cooked meatballs, along with a couple more large pinches of salt and pepper.

Step 6

Bring to a simmer over medium-high heat. Once simmered, reducd heat to low and allow to simmer some more, covered, for about 12 to 15 minutes or until pasta is cooked al dente.

Step 7

Stir in spinach and cream until the spinach wilts and the sauce is warmed through. Season to taste with more salt and pepper, if needed.

Step 8

Once warmed, turn the heat off. Serve immediately, top with parmesan cheese and garnish with parsley.