Vegan Meatballs With Creamy Mushroom Pasta – NexVeg


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NexVeg Vegan Meatballs & Creamy Mushroom Pasta

NexVeg Vegan Meatballs & Creamy Mushroom Pasta

Servings: 2
Prep Time: 15 minutes
Total Time: 30 minutes


  • 2 Nexveg™ patties
  • 6 oz. pasta, cooked according to the package
  • 6 oz. sliced cremini mushrooms, rinsed and drained
  • 2 tbsp. water
  • 1 ¼ cup unsweetened plain almond milk
  • 2 tsp. corn starch
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • Salt and pepper to taste


  1. Preheat your oven to 400F degrees and prepare a baking sheet with parchment paper.
  2. Cut each patty into quarters and roll each section into a ball, creating 8 balls.
  3. Place them on to the lined baking sheet and bake for 12 minutes.
  4. Meanwhile, heat a large frying pan over medium heat. Add mushrooms and water, saute for 5 minutes.
  5. In a small bowl, whisk the cornstarch into milk until dissolved.
  6. Slowly stir milk into the mushrooms and let mixture come to a low boil. Stir in garlic powder, onion powder, salt, and pepper. Let simmer for 5 minutes until thickened. Mix in pasta until warm and top with Nexveg™ balls.

1 comment

This recipe is fabulous! The kiddos love helping to roll the meat(less) balls. If you’re looking for a different version, the cream sauce can also be easily substituted with basil pesto or your favorite tomato sauce.

Justin November 25, 2019

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