Walking Through Lavender Fields
Vegan Meatballs Marinara Pasta 1
Lunch and Dinner

Vegan Meatballs Pasta (GF Option)

This pasta is great for times when you want to throw things together quickly because you can prepare ingredients beforehand. I’m using my homemade marinara for the sauce. You can use store bought vegan meatballs or you can make them at home. Sprinkle some cashew parmesan on top for that finishing touch.

Craving more pasta? Check my recipes for vegan pesto pasta, vegan cheesy alfredo pasta and vegan pumpkin mac and cheese.

Vegan Meatballs Marinara Pasta 1

Vegan Meatballs Pasta (GF Option)

A delicious and easy vegan pasta made with homemade marinara sauce, vegan meatballs and cashew parmesan.
No ratings yet
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Servings 2
Calories 807 kcal


  • 200 g vegan pasta of choice gluten free if needed
  • 1/2 batch marinara sauce
  • 6 vegan meatballs store bought or homemade; gluten free if needed
  • cashew parmesan recipe below

Cashew parmesan:

  • 15 g cashews
  • 1 1/4 tsp nutritional yeast (I used fortified with B12)
  • a pinch of salt


  • If you are making homemade vegan meatballs, first prepare them.
  • If you are using store bought vegan meatballs, follow the instructions on the packaging and prepare them.
  • Prepare marinara sauce. You will need 1/2 batch for this recipe.
  • Crush all ingredients for the cashew parmesan in a blender.
  • Boil 1.5 litres of water in a larger pot then add 2 tsp of salt and pasta into the boiling water. Wait until it starts boiling again then turn the heat to medium and cook per instructions on the pasta box.
  • Discard most of the pasta water, save just a little bit for later.
  • Return pot with pasta to the stove on low heat. Add warm marinara sauce and mix together. If the mixture is too dry, add a little bit of the pasta water. (Alternatively you can serve marinara sauce on top of pasta without premixing them together.)
  • Divide pasta between two bowls. Place warm 3 vegan meatballs on top of each plate. Sprinkle cashew parmesan on top (or alternatively serve it on the side).


*The cashew parmesan used in this recipe is not my creation. It’s a recipe often used on other blogs and it’s not clear to me who the original author is.


Serving: 1servingCalories: 807kcalCarbohydrates: 106gProtein: 46gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gSodium: 936mgPotassium: 797mgFiber: 10gSugar: 12gVitamin A: 239IUVitamin C: 7mgCalcium: 81mgIron: 4mg
Did you like this recipe?Tag @WalkingThroughLavenderFields on Instagram or hashtag it #WalkingThroughLavenderFields!

You Might Also Like...

No Comments

    Leave a Reply

    Recipe Rating