Fusilli with Plant-Based Meatballs in Creamy Tomato Sauce

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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.