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Spaghetti with Sundried Tomatoes and Mushroom "Meatballs" Recipe

Spaghetti with Sundried Tomatoes and Mushroom
Author :
On :
Thursday, 17 April, 2014
Category :
Family friendly Recipe
Course :
Main Recipe
Cuisine :
Chinese Recipe
Technique :
Bake / Boil Recipe
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


  • 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":

    1. 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.
    2. 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.
    3. 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.
    4. Add the sundried tomato paste and the tomatoes and cook for another 5 minutes or until heated through. Add almond milk and mix thoroughly.
    5. 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.
    6. Recipe courtesy: Holy Cow Vegan


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