5 from 5 votes
Vegetarian 'Meaballs & Marinara with Chickpea Lentil Pasta
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Vegetarian ‘Meatballs’ & Marinara with Chickpea Lentil Pasta is one of those savory comfort foods that you can enjoy guilt-free because it’s chock full of delicious goodness! 
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 390 kcal
Author: Robyn Gleason | Simply Fresh Dinners
  • 2 zucchini, cut into 1 inch chunks
  • 8-10 large, button mushrooms, halved
  • 3 cloves garlic, peeled
  • 1/2 small red onion, cut into large slices
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • salt and freshly ground pepper to taste
  • 1 egg, beaten
  • 1 cup panko
  • pinch cayenne pepper
  • pinch oregano
  • 3 tbsp fresh basil, chopped
  • 1 cup fresh spinach, chopped
  • 1/4 cup pecorino romano cheese, grated
  • salt and freshly ground pepper to taste
  • 28 ounces high quality, marinara sauce
  • 8 ounces Chickapea Pasta penne
  • fresh basil, chopped
  • parmesan reggiano cheese, grated
  • red pepper flakes
  1. Preheat oven to 425 F.

    Combine zucchini, mushrooms, garlic and red onion in a large bowl. Mix together olive oil, balsamic vinegar, salt and pepper and toss with vegetables.

    Spread out on a baking sheet and roast for 15-20 minutes. Remove from oven.

  2. Add vegetables with spinach to high powered blender or food processor and blend until broken down but not mushy.
  3. Place mixture in wire strainer and squeeze out any extra water before adding remaining ingredients. Store in an airtight container overnight or a minimum of 4 hours.
  4. Preheat oven to 425 F.

    Roll meatballs into preferred size. (I went a little big on mine because that's how I like them) I would recommend about half that size. About a 2 tablespoon scoop should do it.

    Place on baking sheet and bake for 20 minutes. I use parchment paper to help with clean up.

  5. Meanwhile, cook pasta according to instructions. Drain and rinse.

  6. Heat up marinara sauce in large saucepan.

    When meatballs are baked, add them to the marinara sauce and heat through.

  7. Distribute pasta to plates and top with meatballs and sauce. Garnish with your choice of basil, cheese, and/or red pepper flakes.

    When you're cooking up vegetable meatballs, healthy pasta and organic marinara sauce you can cheat on the cheese topping!

Recipe Notes

Leave out the cayenne if the kids don't like spicy.

It's crucial to use quality marinara sauce.   The meatballs are a labor of love so let's give them the best sauce!

I went a little heavy on the garlic in the meatballs, you can cut back on that if you're not a fan.