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
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.