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A bowl of penne pasta coated in red sauce topped with shredded cheese. There are three meatballs arranged on top of the pasta, with one large meatball in the center and two smaller ones positioned to resemble a face. A small green leaf adorns the large meatball.

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!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 3
Course: Dinner
Cuisine: Italian
Ingredients Method

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 tablespoons Italian seasoning
  • 2 tablespoons breadcrumbs
  • 1 teaspoon salt
  • red pepper flakes, to taste

Method
 

  1. Step 1: Heat oven to 425 degrees F. Combine all meatball ingredients in a bowl.
    A clear bowl containing ground meat topped with shredded cheese, minced onions, red chili flakes, breadcrumbs, and a variety of green herbs and spices.
  2. Step 2: Mix until fully combined.
    A glass bowl filled with a mixture of raw ground meat and finely chopped onions. The meat appears to be seasoned with various spices and herbs. The bowl is placed on a light-colored surface.
  3. Step 3: Roll out 3 large meatballs and 6 small meatballs. Place on a baking sheet.
    A baking sheet lined with parchment paper displaying ten uncooked meatballs. Three larger meatballs are positioned in the top row, while seven smaller meatballs are arranged evenly in the bottom row. The meat mixture is visibly seasoned.
  4. Step 4: 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.
    Seven small and three large raw vegan meatballs are evenly spaced on a parchment-lined baking sheet, ready to be baked. The meatballs have a textured appearance, suggesting ingredients like nuts, seeds, and vegetables.
  5. Step 5: 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.
    A clear glass bowl filled with perfectly cooked al dente penne pasta, coated lightly with a yellow-colored, creamy sauce. The individual pasta tubes are visibly well-defined and arranged in an appetizing manner. The background is a simple white surface.
  6. Step 6: Serve by adding pasta to each bowl and then topping with 1 large meatball and 2 small meatballs. Top with Parmesan and microgreens.
    A white bowl filled with penne pasta in a red sauce, topped with grated cheese. Three round meatballs are placed on top, with a small green leaf garnish on the center meatball. The presentation resembles a face.