Cook the pasta according to the package instructions. Drain and set aside.

Heat a tablespoon of oil in a large pan over medium heat. Add the plant-based meatballs and cook for 5-7 minutes, turning occasionally, until browned on all sides. Remove from the pan and set aside.

In the same pan, add chopped onions and garlic. Sauté for 3-4 minutes until softened.

Add the chopped tomatoes, tomato paste, and Italian seasoning. Let the sauce simmer for 10 minutes, stirring occasionally.

Return the cooked vegetarian meatballs to the pan and toss them in the sauce to coat.

Serve the meatballs and sauce over the cooked pasta, garnish with fresh parsley if desired.