Tomato Marinara Sauce

  • 1 pint Cherry tomatoes halved (heirloom if you want to get fancy)
  • 1 cup Crushed tomatoes or tomato sauce
  • 2 tsp Chopped garlic
  • Olive Oil
  • Salt and Black pepper
  • Oregano (optional)
  • Cane sugar
  • Spaghetti cooked according to package directions

Beyond meat plant-based meatballs

  • 1 package Beyond meat spicy Italian sausage "casing" removed
  • 1 ½ tsp Italian seasoning (recipe follows)

Italian Seasoning

  • 3 tbsp Dry parsley
  • 1 tbsp Garlic powder
  • 1 tsp Onion powder
  • 2 ½ tsp Dry Oregano
  • 3 tbsp Dry basil
  • 1 tsp Dry rosemary
  • ¼ tsp Black pepper
  • ½ tsp Red pepper flakes
Chef Makini Howell makes a plant-based twist on a comfort food classic.


Fresh tomato marinara Sauce

  • cook spaghetti according to package directions
  • In a saute pan or small saucepot heat oil, add in garlic and allow to brown just slightly
  • Add sliced tomatoes and cook until tomatoes start to soften and pop
  • Add in tomato sauce, salt and pepper to taste and about a teaspoon of sugar.
  • Add in 1 teaspoon of oregano if using. Let the sauce simmer for about 20 minutes.
    While the sauce is cooking, make the meatballs.

Beyond meat plant-based meatballs

  • In a mixing bowl, break up the sausage and add Italian seasoning, shape into about 1’’ balls or larger if you like.
  • To cook the meatballs, heat a skillet to med-high heat, coat the bottom with vegetable oil. cook the meatballs until golden brown on all sides and the texture of the plant meat firms up into a ball.
  • Once the sauce is done, spaghetti is cooked, and the meatballs are done, you are almost ready for dinner!

Garlic Bread

  • To brown garlic, heat a pan with vegetable oil and add garlic, toast in the pan until lightly brown and crunchy, drain the oil and add just the garlic to the butter once it is cool. Fold herbs and garlic into whipped butter and spread on bread