Plant-based meatballs simmered in tomato sauce over pasta is a quick weeknight answer when you want something sustaining and familiar. The meatballs are ready to cook straight from the package, so all you do is build a sauce around them.

Serves 2. 25 minutes, 12 at the stove.

About 460 calories a serving, 21 g protein, 68 g carbohydrate, 11 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil. Add 6 ounces of pasta and cook until al dente, stirring occasionally, then drain and set aside.10 min
2. While the pasta cooks, warm 2 tablespoons of olive oil in a large skillet over medium heat. Mince 2 cloves of garlic and add to the hot oil, stirring until fragrant, about 1 minute.
3. Pour one 14-ounce can of crushed tomatoes into the pan and stir to combine. Season with salt and pepper to taste.
4. Add the entire package of plant-based meatballs to the simmering sauce. Stir gently and let cook until the meatballs are heated through, about 8 minutes.8 min
5. Tear a handful of fresh basil leaves and stir into the sauce off the heat. Taste and adjust seasoning with more salt and pepper if needed.
6. Divide the cooked pasta between two bowls and spoon the meatballs and sauce over the top.

Note Swap dried basil (1 teaspoon) for fresh if that is what you have. Leftovers keep in an airtight container in the fridge for three days; reheat gently in a pan with a splash of water. Serve with crusty bread or a simple green salad on the side to stretch the meal further.