Open Recipes

Vegan Spaghetti with meatballs

Open recipes

Open recipes

Vegan Spaghetti with meatballs

1 hours 9 minutes total

Looking for a delicious and healthy vegan alternative to traditional spaghetti and meatballs? Look no further than this recipe! Made with plant-based ingredients, this dish is packed with flavor and nutrition, and is sure to satisfy even the most discerning of palates. So why wait? Grab your ingredients and get ready to whip up a delicious and satisfying meal that's perfect for any occasion!



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Serves 4

320g (11,3 oz) Barilla® Spaghetti No. 5
40 ml E.V.O.O
1 (100 gr) onion, chopped
1 or 2 cloves garlic, chopped tbc
550 g San Marzano tomatoes


40 ml tablespoons olive oil
1 (100 gr) finely diced
1 (300 gr) medium eggplant unpeeled, diced in 1 cm cubes
150 gr walnuts, toasted and roughly chopped
50 gr dried bread crumbs
80 gr firm tofu, puréed
1 Zest of lemon
20g fresh parsley, chopped
1 Tablespoon fresh oregano chopped
20 gr basil chopped
to taste Salt and pepper


Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.


Step 1

Here are the 4 easy steps for the vegan spaghetti and meatballs recipe:

Step 2

In a saucepot gently fry onion with olive oil for five minutes, add 1 clove of chopped garlic, keep sautéing and one minute later add crushed tomatoes. Add less than one cup of water, salt and pepper and bring to simmer.

  • onion
  • olive oil
  • garlic
  • crushed tomatoes
  • salt
  • pepper

Step 3

Fry the onion in a pan with hot oil. Add the eggplant and roast until cooked, adjusting the salt and pepper. Once cooled, transfer in a bowl adding the rest of the ingredients. Mix and when all comes together shape 2,5 cm size meatballs. Add eggplant meatballs to tomato sauce, simmer until thoroughly cooked, about 15 minutes.

  • eggplant
  • hot oil
  • salt
  • pepper
  • rest of the ingredients for meatballs

Step 4

Cook pasta according to directions. Drain and toss with meatballs sauce.

  • pasta

Step 5

Finish with sliced basil and a drizzle of E.V.O before serving.

  • basil
  • extra virgin olive oil

Passive cooking

Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.

Spaghetti No. 5

Since 1877 Barilla produces semolina pasta with the utmost attention to quality. Indeed, today as then, Barilla selects the best hard grains and carefully monitors all the stages of processing. Because it is only thanks to this care that a pasta is created with the ideal consistency, which best holds the baking and guarantees excellent results in all kinds of preparation.

  • Pack size 500g