For the pasta

1. Prepare pasta according to package directions.

For the vegan meatballs

1. In a food processor combine the vegan meatballs ingredients: brown rice, chickpeas, slivered almonds, and spices. Pulse until slivered almonds are chopped up and mixture is broken down but not completely pureed/smooth.
2. Heat 2 tablespoons olive oil in pan over medium/high heat. Add meatballs in single layer and cook until browned on all sides. Set aside.

For the roasted red pepper sauce

1. Heat 1 tablespoon olive oil in a pot/pan. Add onions and garlic. Cook for a few minutes.
2. Add roasted red peppers, smoked paprika and salt. Cook for a few minutes.
3. Add coconut milk, and 1/4 cup reserved pasta water. Bring to a boil and simmer for a couple minutes. Blend until smooth with an immersion blender. Add nutritional yeast and mix. Add more reserved pasta water if needed until desired consistency is reached.

For the Pasta bowls

1. Mix the pasta with the roasted red pepper sauce. Divide among 4 bowls and top with a few vegan meatballs. Garnish with parsley and sliced almonds.

Recipe credit: Avocado Pesto.