The Secret Street

Serves: 4 | Prep Time: 10 mins | Cook Time: 45 mins | Recipe Type: Vegan (vegetarian-friendly) 🌱

Hearty, saucy and comforting – this one-pot pasta dish is perfect for busy evenings and packed with flavour! ✨

Ingredients 🛒

• 1 medium onion, peeled and finely diced
• 10 mini portobello mushrooms (or ~150g), finely diced
• 2 tbsp olive oil
• Salt, to taste
• 200ml dry white wine 🍷
• 2 x 400g tins of chopped tomatoes
• 3 tbsp tomato purée
• 1 tsp paprika
• ½ tsp chilli flakes (adjust to taste) 🌶️
• 1 tbsp balsamic vinegar (or red wine vinegar)
• 1 tbsp agave syrup (or brown sugar)
• 2 tbsp plant-based butter 🧈
• 1.5 tins worth of water (~400ml) 💧
• 250g pasta (I used spaghetti) 🍝
• 12 vegan meatballs (I used Green Cuisine, oven-cooked at 200°C for 15 minutes)
• Freshly ground black pepper
• Squeeze of lemon juice 🍋
• Optional: grated parmesan, nutritional yeast, or my vegan cashew parmesan

Method 👩‍🍳

1. Start the Base:
   Heat olive oil in a large heavy-based saucepan with a lid. Add the diced onion and mushrooms plus a pinch of salt. Cook over medium heat for about 5 minutes, stirring occasionally, until soft and fragrant.
2. Deglaze with Wine:
   Add the white wine and let it simmer until mostly evaporated – this adds a rich depth of flavour.
3. Build the Sauce:
   Add the chopped tomatoes, tomato purée, paprika, chilli flakes, vinegar, sweetener, butter, and water. Stir to combine and bring to a simmer. Cover with a lid and cook for 15–20 minutes. 🫙
   • 👉 Now’s the moment to season generously with salt and freshly ground black pepper, don’t be shy! Always taste your sauce before adding the pasta to make sure it’s already delicious.
4. Add the Pasta:
   Stir in the pasta. Cook uncovered according to the packet instructions, stirring often. Add more water if needed – aim for a thick, glossy tomato sauce. 🍅
5. Add the Meatballs:
   Stir in the pre-cooked vegan meatballs and heat through for a few more minutes. 🔥
6. Final Touches:
   Add a squeeze of lemon juice just before serving. 🍋✨
7. Serve Your Way:
   Enjoy it just like this, or top with parmesan, nutritional yeast, or my vegan cashew parm. 😋

💡 Tips

• Swap wine for veggie stock if you’re alcohol-free.
• Works well with gluten-free pasta too!
• Leftovers? Just reheat with a splash of water – still delicious the next day. 🥄

Will you be giving this one-pot wonder a go? Let me know in the comments or tag me @thesecretstreetblog – I’d love to see your version! 📸💬