Roasted Vegetable and Vegan Meatball Pappardelle

When I saw this meaty recipe in Sunset, I realized I hadn’t made vegan meatballs in a while. And now my friends, well now is the time.

Roasted Vegetable and Meatball Pappardelle

Adapted from Sunset Magazine




1 tube Gimme Lean Meatless Ground Beef

1 tbsp Dijon mustard

½ c flat leaf parsley, finely chopped

¾ tsp salt

¾ tsp freshly cracked black pepper

½ tsp lemon zest

2 tbsp bread crumbs

1 tsp fresh thyme, finely chopped

 Pappardelle & Veggies

1 red onion, cut into ½” thick wedges

2 garlic cloves, finely chopped

¾ lbs small red potatoes, quartered

3 tbsp safflower oil

½ tsp sea salt

½ tsp freshly cracked black pepper

½ lb dried pappardelle pasta (vegan pappardelle?!?! What?!?! No?!? Yes. Get it here. It’s the best ever)

½ c shelled fresh English peas (I know they can be hard to find. Try the farmer’s market, Whole Foods or sometimes Trader Joe’s has them shelled & packaged)

½ c dry organic dry white wine

½ tsp lemon zest

½ c flat leaf parsley, finely chopped


For the meatballs, mix/mash all ingredients together in a big mixing bowl. Grab about a tbsp sized amount and roll into a ball. Place on a baking sheet and refrigerate until ready to cook.

Preheat oven to 425°F.

Toss onion, garlic, and potatoes with the oil, salt, and pepper. Make sure everything is coated evenly. Spread out in a large baking dish or in a roasting pan. Nestle your meatballs around the veggies and bake about 30 min. Check your potatoes to make sure they are tender.

Meanwhile, cook your pasta according to package directions….even though I never do that, I just check it to see when it’s done….When your pasta only has about a minute left to cook, add the peas. Drain pasta and peas and return to the pot. Stir wine into meatballs and veggies and then mix with the pasta. Add lemon zest and parsley and toss to combine. Add more salt/pepper to taste if desired.

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