Plant-based meatballs simmered in tomato sauce and served over pasta. The shelf's Impossible meatballs cook fast and taste right in a classic preparation, perfect for a weeknight when you want something that feels substantial without fuss.

Serves 2. 25 minutes, 15 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 large pot of salted water to a boil for the pasta. While it heats, mince 2 cloves of garlic and warm 2 tablespoons of olive oil in a deep skillet over medium-high heat until fragrant, about 1 minute.
2. Add all the meatballs to the skillet and brown them on all sides, turning every minute or two, until the exterior is golden, about 5 minutes. Push the meatballs to the side while the water comes to a full boil.5 min
3. Pour the canned tomatoes into the skillet with the meatballs, crushing them by hand as they go in. Season with salt and pepper, then simmer while you cook the pasta.
4. Add the pasta to the boiling water and cook according to package directions until al dente, about 9 minutes. Drain and reserve 1 cup of pasta water.9 min
5. If the sauce seems thick after the pasta finishes, stir in 2 tablespoons of reserved pasta water to loosen it. Tear a small handful of basil leaves into the sauce and taste for salt and pepper.
6. Divide the pasta between two bowls, then ladle the meatballs and sauce over top. Serve with more basil if you have it.

Note Swap the canned tomatoes for a jar of marinara if you prefer. Leftovers keep in the fridge for three days and reheat gently on the stove with a splash of water. Serve with a green salad or crusty bread to soak up the sauce.