This Swedish Meatballs-Inspired Pasta Skillet is the PERFECT pasta. Swedish-inspired vegan meatballs, browned in a skillet. Then, the creamy but light sauce soaks up all the flavour from the caramelized browned bits in the pan, adding so much flavour to the pasta. Every bite is perfectly balanced with perfectly spiced vegan meatballs, creamy, nutmeg-fragrant pasta and creamy sauce.
I was busy in the kitchen this week testing recipes and this one kind of just came together perfectly! I had a loose idea in mind of what I wanted to make, but it turned out even better than I had anticipated. It made enough to feed a whole family, more than Greg and I needed, so I ended up giving some to my sister who takes her lunch to work every day. She messaged me the next day around 1pm saying “this is so bomb. What kind of spices you got in here?!”
This pasta tastes different than a lot of my other recipes, but in the best way! I don’t often experiment with sweetness when it comes to pasta, unless its my Maple Curry Penne from my first cookbook! However, you really will be so pleasantly surprised at how all of the spices come together and make it taste so good. Greg even said it reminded him of a more gourmet Hamburger Helper. Which, in his mind, is the highest type of complement :).
It’s special enough for a dinner party or special occasion dinner, but easy enough to make on a busy weeknight. And best of all, it’s delicious!
Swedish-inspired vegan meatballs cooked in a creamy yet light sauce with shell pasta.
340g vegan uncooked ground beef like Lightlife or Beyond Meat
1/4 cup finely chopped white onion
1/2 tsp dried parsley
1/4 tsp ground nutmeg
1/4 tsp allspice
1/4 tsp garlic powder
pinch of salt and pepper
2 cups shell pasta
2 tbsp vegan butter
2 tbsp all-purpose flour
1 1/2 cups veggie broth
1 cup vegan cream or full-fat coconut milk (I used the Earth’s Own Oat Cream)
1 tsp soy sauce
1 tsp brown sugar
1 tsp dijon mustard
1 tsp dried parsley
1/8 tsp nutmeg
salt and pepper
Boil pasta in a large pot of salted water according to package directions. Drain and set aside.
In a large mixing bowl, combine all meatball ingredients and mix to combine. Use a tablespoon measuring spoon to scoop out meatballs, then shape with your hands. You will get about 10. Set aside.
In a mixing bowl or large measuring cup, combine the broth, vegan cream, soy sauce, brown sugar and dijon mustard, parsley, nutmeg and salt and pepper and whisk to combine. Set aside.
Heat a skillet or large frying pan on medium heat with a drizzle of oil. Add the meatballs and cook about 8-10 minutes total, turning a few times to brown all sides.
Remove meatballs from the pan and set aside. Return pan to heat and add vegan butter. Once melted, add the flour and stir to make a roux (a paste-like consistency). Add a splash of the liquid mixture and whisk to combine. It will still be very thick. Continue adding splashes and whisking fully in between until all the sauce mixture is in the pan.
Add the cooked pasta and meatballs to the sauce and stir gently to combine. Turn heat down to low and simmer about 8-10 minutes, until sauce has thickened slightly.
Serve with a sprinkle of fresh black pepper. Enjoy.
Hi there! We are Liv and Greg - creators of "Greg's Vegan Gourmet" and “Liv B” - the food blog for people who want quick and accessible plant-based recipes, without sacrificing taste or convenience.
With mouth-watering photos and videos that inspire to embrace good food, you'll want to try it all - and come back for seconds!
When we’re not cooking, you might find us walking our two big dogs Willa and Hazel, or travelling to find the best food from all over the world.
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