Impossible Pasta

Time :35

Yield :3 servings

Recipe Background

This Impossible Pasta is impossibly delicious! Using vegetarian-imitation meat for the oven-roasted meatballs, Impossible Pasta makes a perfect pasta for everyone that doesn't skimp out on the savory, succulent goodness! Plenty of tender penne pasta and rich spaghetti sauce help make Impossible Pasta so unbelievably good!

Ingredients

For the Impossible® meatballs:

1 (12-ounce) package Impossible ground beef
1/4 cup onion diced
3 cloves garlic minced
2 tablespoons parmesan cheese optionally dairy-free
3 teaspoons Italian seasoning
2 tablespoons breadcrumbs
1 teaspoon salt
red pepper flakes optional, to taste

For the pasta:

6 ounces penne pasta
6 ounces mini penne pasta
1 1/2 cups spaghetti sauce
parmesan cheese to taste, grated or shaved, optionally dairy-free, for serving
microgreens optional, to taste, for serving

Directions

Preheat the oven to 425 degrees F.
In a mixing bowl, add the Impossible ground beef, the onions, the garlic, 2 tablespoons of the parmesan cheese, the Italian seasoning, the breadcrumbs, the salt, and the red pepper flakes and mix until fully combined.
Roll the meat mixture into 3 large meatballs and 6 small meatballs.
Transfer the meat mixture to a baking sheet.
Bake the meatballs until the small meatballs reach an internal temperature of 165 degrees F, about 10 minutes.
Transfer the small meatballs to a plate.
Continue to bake the large meatballs until they reach an internal temperature of 165 degrees F, about 5 additional minutes.
In two pots of salted, boiling water, add the penne and the mini penne separately and cook to al dente, according to the package directions.
Drain the penne and the mini penne.
Add the penne, the mini penne, and the spaghetti sauce to one of the cooking pots and stir to combine.
Serve the pasta topped with the meatballs, the extra parmesan cheese, and the microgreens.