Looking for a delicious and easy vegan meal that’s bursting with flavor? Look no further than Trader Joe's Lemon Torchietti with Vegan Meatballs. This creamy, zesty pasta dish is perfect for a quick weeknight dinner or an impressive dish to serve guests. The combination of tangy lemon, savory vegan meatballs, and the unique shape of torchietti pasta creates a satisfying meal that’s both comforting and refreshing.
Ingredients
- ½ package Trader Joe's Lemon Torchietti
- 1 can coconut milk
- 1 can whole peeled tomatoes
- Fresh basil leaves, chopped
- 1-2 bell peppers, diced
- 3-4 cloves garlic, minced
- 1 package Trader Joe's Vegan Meatballs
- 2 lemons (juice and zest)
- 2 tablespoon olive oil
- Your choice of spices (salt, pepper, red pepper flakes, oregano)
- 1 tablespoon agave syrup
Steps (One-Pot Method)
- Sear the Vegan Meatballs: Heat olive oil in a large pot over medium heat. Add the Trader Joe's Vegan Meatballs and sear until they are browned on all sides. Remove and set aside.
- Sauté Aromatics: In the same pot, add a little more olive oil if needed, then add the minced garlic and diced peppers. Sauté until the garlic is fragrant and the peppers have softened.
- Prepare the Sauce: Pour in the coconut milk and whole peeled tomatoes. Break up the tomatoes with a spoon and stir until everything is well combined. Add lemon juice, zest, and agave syrup, and season with salt, pepper, red pepper flakes, and oregano to taste.
- Cook the Pasta: Add the Trader Joe's Lemon Torchietti directly into the sauce. Stir well, cover, and let it simmer for about 10-12 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
- Finish the Dish: Add the seared vegan meatballs back into the pot along with chopped basil. Stir to combine, and let everything cook together for another 2-3 minutes. Adjust seasoning if needed.
- Serve: Garnish with additional lemon zest and fresh basil. Serve hot and enjoy!
Variations
- Spicy Kick: Add more red pepper flakes or diced chili peppers for a spicier version.
- Cheesy: Stir in some vegan parmesan or nutritional yeast at the end for a cheesy twist.
- Extra Veggies: Add spinach, kale, or zucchini for a more veggie-packed meal.
Substitutions
- Coconut Milk: Use any plant-based cream (like cashew or oat cream) if you prefer a different flavor.
- Whole Peeled Tomatoes: Crushed tomatoes or tomato passata can be used as alternatives.
- Agave Syrup: Substitute with maple syrup or omit if you prefer less sweetness.
FAQ
- Can I make this gluten-free?
Yes, you can substitute the Trader Joe's Lemon Torchietti with your favorite gluten-free pasta. - How can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat, adding a splash of water if the sauce is too thick. - Can I make this ahead of time?
Yes, you can prepare the sauce and meatballs in advance, then cook the pasta fresh when you’re ready to serve.
Hint
To enhance the lemon flavor, add a bit of lemon zest just before serving for an extra zing.
Top Tip
Use fresh lemons for both juice and zest to get the most vibrant lemon flavor in your dish. The brightness of fresh lemon juice can make a big difference in the overall taste.
Trader Joe's Lemon Torchietti With Vegan Meatballs
Looking for a delicious and easy vegan meal that’s bursting with flavor? Look no further than Trader Joe's Lemon Torchietti with Vegan Meatballs. This creamy, zesty pasta dish is perfect for a quick weeknight dinner or an impressive dish to serve guests. The combination of tangy lemon, savory vegan meatballs, and the unique shape of torchietti pasta creates a satisfying meal that’s both comforting and refreshing.
Ingredients
- ½ package Trader Joe's Lemon Torchietti
- 1 can coconut milk
- 1 can whole peeled tomatoes
- Fresh basil leaves chopped
- 1-2 bell peppers diced
- 3-4 cloves garlic minced
- 1 package Trader Joe's Vegan Meatballs
- 1 lemon juice and zest
- 2 tablespoon olive oil
- Your choice of spices salt, pepper, red pepper flakes, oregano
- 1 tablespoon agave syrup
Instructions
- Sear the Vegan Meatballs: Heat olive oil in a large pot over medium heat. Add the Trader Joe's Vegan Meatballs and sear until they are browned on all sides. Remove and set aside.
- Sauté Aromatics: In the same pot, add a little more olive oil if needed, then add the minced garlic and diced peppers. Sauté until the garlic is fragrant and the peppers have softened.
- Prepare the Sauce: Pour in the coconut milk and whole peeled tomatoes. Break up the tomatoes with a spoon and stir until everything is well combined. Add lemon juice, zest, and agave syrup, and season with salt, pepper, red pepper flakes, and oregano to taste.
- Cook the Pasta: Add the Trader Joe's Lemon Torchietti directly into the sauce. Stir well, cover, and let it simmer for about 10-12 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
- Finish the Dish: Add the seared vegan meatballs back into the pot along with chopped basil. Stir to combine, and let everything cook together for another 2-3 minutes. Adjust seasoning if needed.
- Serve: Garnish with additional lemon zest and fresh basil. Serve hot and enjoy!
