I had made a large batch of vegan meatballs for our Super Bowl gathering. I kept some back just for this dish. This meal is a big plate of delicious comfort. The meal was easily put together by utilizing already prepped or cooked items: Meatballs, sliced mushrooms and my Alfredo Sauce. By doing this I had the meal ready in about 30 minutes.
Oh, and by the way, I made this all in one pan.
- Alfredo Sauce
- 8 oz mushrooms, sliced
- 1 tsp All-purpose Seasoning
- Vegetable Broth
- 8 oz. GF Quinoa Pasta, or your favorite
- Italian Parsley, fresh, garnish
Cook pasta in a large dutch oven according to package directions. Drain and set aside.
Reduce heat to medium. Add mushrooms, all-purpose seasoning along with 1 tbsp of vegetable broth. Stir. Add meatballs and more vegetable broth (1 tablespoon at a time) if the mushrooms or meatballs start to stick to the pan. Stirring frequently until meatballs have warmed through.
Add cooked pasta back into the dutch oven. Stir.
Pour Alfredo sauce into pan and stir. Cook until all the ingredients are completely heated.
Top with a garnish of fresh parsley.
Serve. Eat. Enjoy.
Note: You could serve these without the meatballs (if you do not have any made) and it would still be incredible.
Another Note: You can always double the the Alfredo Sauce and put some aside for another meal.