Pym Test Kitchen Impossible Spoonful
This copycat Pym Test Kitchen Impossible Spoonful recipe will transport you right back to Avengers Campus. Plus, it is completely plant-based!
Servings: 3
Calories: 709kcal
Ingredients
- 6 ounces penne pasta
- 6 ounces mini penne pasta
- 1 ½ cups spaghetti sauce
- dairy-free Parmesan cheese, for serving
Impossible Meatballs
- 1 (12-ounce) package Impossible ground beef
- ¼ cup diced onion
- 3 cloves garlic, minced
- 2 tablespoons dairy-free Parmesan cheese
- 3 teaspoons Italian seasoning
- 2 tablespoons breadcrumbs
- 1 teaspoon salt
- red pepper flakes, to taste
Instructions
- Heat oven to 425 degrees F. Combine all meatball ingredients in a bowl.
- Mix until fully combined.
- Roll out 3 large meatballs and 6 small meatballs. Place on a baking sheet.
- Bake for 10 minutes, then remove the small meatballs. Bake the larger meatballs for 5 more minutes, or until the internal temperature reaches 165 degrees F.
- While the meatballs are cooking, cook the pasta according to package directions. Drain. Place the pasta back in the pot and stir the spaghetti sauce in with the pasta.
- Serve by adding pasta to each bowl and then topping with 1 large meatball and 2 small meatballs. Top with Parmesan and microgreens.
Nutrition
Calories: 709kcal | Carbohydrates: 117g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 2112mg | Potassium: 1064mg | Fiber: 13g | Sugar: 10g | Vitamin A: 583IU | Vitamin C: 16mg | Calcium: 252mg | Iron: 7mg