Spaghetti with meatless Meatballs served with vegan scallopini & grilled asparagus ; a Meatless Monday Meal!!

At the outset I would like to inform you that this post is sponsored by Gardein and is a review of their vegan products.

Most days in our home we eat vegetarian meals and enjoy them. On occasion I cook fish or chicken but that’s about it. I do not cook meat. Most people find it difficult to eat a meal that is devoid of meat. Quite often they have a hard time finding a wholesome meal that is vegetarian. Truthfully, most Indian meals are vegetarian and quite wholesome. Growing up, nonvegeterian fare was cooked only on Sundays. However I understand the situation people here in the US find themselves in. That’s why when Gardein approached some Meatless Monday bloggers, I was quite happy to participate in their campaign and promote their vegan fare.

Gardein is committed to provide high quality vegan, plant based products that are kosher and do not contain any artificial flavor, color or preservatives in them. They have a wide range of products. Last week I received a nice cooler package of the following Gardein products to try:

7 Grain Tenders
Classic Meatless Meatballs
Beefless Ground
Chick’n Scallopini
Crispy Chick’n Mandarin Orange
Crabless Cakes

Previously I have tried the Seven Grain Crispy Tenders, the Veggie burger, the Ultimate Beefless Burger and the Crispy Chick’n Patty. All of them are quick and easy to prepare items, making them perfect for a weeknight dinner. You can check the review for them here.

The kids were in the mood for sphagetti. So this time around I decided to make a weeknight meal using the classic Meatless Meatballs and chick’n scallopini. Making it was easy and everyone polished it off their plates.

Servings: 4

Ingredients:

Chick’n Scallopini from Gardein: 1

Classic Meatless Meatballs from Gardein: 1

Sphagetti: 1 package ( I used Barilla)

Pasta Sauce: 1 bottle ( I used Barilla)

Garlic: 3-4 cloves, finely diced

Chives: 2-3

Olive oil: 1+ 2 tbsp+1 tbsp

Asparagus: 6-8, broken into bite sized pieces

Salt: to taste

Black pepper powder: 1/4 tsp, freshly ground

Method:

For the scallopini:

Cook the scallopini as per the instructions on the package. Cooks within 5 mins.

For the Sphagetti:

Cook the sphagetti as per the instructions on the package.

For the sauce:

Heat 1 tbsp oil in a saucepan. Add the diced and crushed garlic. Sauté for 2-3 seconds or until fragrant. Add the pasta sauce and let it come to a gentle boil. Now add the meatballs in and let it simmer as per the directions on the package. When done turn off the flame and keep aside.

For the asparagus:

Heat 1 tbsp oil in a pan. Add the asparagus, salt and pepper. Cover and cook on low for 5 mins.

Plating:

Place a serving of spaghetti in the middle of the plate. Pour a ladle of pasta sauce with 1-3 meatballs on top of the pasta. Serve one slice of scallopini and a serving of asparagus.