Vegetarian “Meatless” Meatballs & Spaghetti

September 9, 2020

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Ingredients

  • 1 lb Collezione Spaghetti
  • 2 tbsp extra virgin olive oil
  • 1 jar Vero Gusto Tomato & Basil sauce
  • 8 oz white mushroom, finely chopped
  • 8 oz portabella mushroom, finely chopped
  • 8 oz shitake mushrooms, finely chopped
  • 4 garlic cloves, minced
  • ½ cup onion, minced
  • ½ cup oats
  • 1 cup panko breadcrumbs
  • 1 egg
  • ½ cup Parmigiano
  • ¼ cup parsley, chopped
  • 1 tbsp oregano, chopped
  • Salt and pepper to taste

Directions

  1. Preheat oven to 425° F.
  2. Mix mushrooms with ½ of the garlic, oats, breadcrumbs, egg, ½ of the cheese and ½ of the parsley.
  3. Using a 2” scoop, scoop mushroom mixture onto a sheet tray coated with non-stick cooking spray. Bake for 8-10 minutes.
  4. Meanwhile, bring a pot of water to a boil and cook Spaghetti 1 minute less than package directions.
  5. In a skillet over low-medium heat add oil, garlic and onion. Sauté for 2-3 minutes or until translucent. Add oregano, sauce and bring to a simmer. Add “meatballs” to sauce.
  6. Drain pasta, add to the sauce and toss. Garnish with remaining cheese and parsley.

 
 

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