Spaghetti and Meatless Balls | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• 2tbs groundnut oil/olive oil
• 1 medium onion finely chopped
• 225g chestnut mushrooms roughly chopped or sliced
• 30g dried porcini mushrooms
• 2 garlic cloves minced
• ½ cup of fresh breadcrumbs, I use a leftover sourdough as it's quite a dry bread.
• 1 250g packed of microwave brown basmati and quinoa (I used tilda) you could alternatively boil your own and just use rice.
• ¼ plain flour, you could use wholemeal or gluten free
• 2tbs fresh chopped basil
• 1 heaped tsp sea salt
• Black pepper
• ¼- 1/2 tsp chilli flakes, this is optional
• 1 onion finely chopped
• 3 garlic gloves minced
• 2 tins chopped tomatoes
• 1tbs tomato ketchup/brown sugar
• 11/2 tsp salt
• A good grind of black pepper
• 1tbs extra virgin Olive oil
• 1 tbs Groundnut/olive oil
• 450g spaghetti of your choice, I used linguine. You can use and shape and swap in for gluten free.
• Freshly chopped herbs, a mix of or just one of the following. Basil, parsley, oregano.
• Vegan Parmesan
• Firstly, prepare your porcini mushrooms and by placing in a bowl with boiling water, enough to cover the mushrooms and set aside for later.
• Add all the remaining meatball ingredients to the processor and pulse until the mixture just comes together. Form into balls, I like mine about 2inch, small golf balls.
• Heat a large pan of water and add the pasta, cook following the packets instructions, but aim for al dente.
• Divide your pasta between 4-6 plates and top with your meatless balls and freshly chopped herbs. Adding parmesan style cheese to taste.