Ingredients

• 1 - large eggplant (cut into halves)
• 8-10 - sundried tomatoes
• 5-6 - garlic cloves (minced)
• 1/4 cup - extra virgin olive oil
• 2 - medium tomatoes (diced, or 1 cup diced, canned tomatoes)
• 1 tsp - dried basil
• 4 - artichoke hearts (optional)
• 1 tsp - red chilli flakes
• Pepper and salt to taste
• 12 - meatless meatballs
• 8-10 - crimini mushrooms (or white button mushrooms)
• 1 cup - almond milk
• 2-3 tbsp - capers (drained)
• 1 - 13.5 oz package of thin spaghetti or angel hair pasta

How to Make Spaghetti with Sundried Tomatoes and Mushroom "Meatballs"

• Coat the eggplant with 1 tsp of olive oil and place in a cookie sheet, cut side down, in a 350-degree oven. Bake about 20-25 minutes or until the eggplant is tender. Set aside to cool.
• In a food processor, combine the sundried tomatoes, garlic, olive oil, basil, pepper, red chilli flakes and artichoke hearts. Add the eggplant after peeling off the skin. Process until you have a fairly smooth paste.
• In a saucepan, warm a little olive oil. Add mushrooms, meatballs and about 1/2 cup white wine. Cook until the mushrooms and the meatballs turn brown for about 5 minutes.
• Add the sundried tomato paste and the tomatoes and cook for another 5 minutes or until heated through. Add almond milk and mix thoroughly.
• Cook the pasta according to the directions on the pack. Add the pasta to the sauce and turn to coat. Garnished with a few capers.
• Recipe courtesy: Holy Cow Vegan