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Spaghetti & Wheatballs

Spaghetti & Wheatballs

Spaghetti & Wheatballs

Who doesn’t love a good pot of pasta with lovely red sauce. I mean, there’s nothing better, right? Here’s a really quick recipe that you’ll love. Just mix some cooked pasta with the sauce and wheatballs and I added dollops of vegan chive cream cheese for more of an experience!

Here are the recipes:

Quick & Easy Pasta Sauce
1/2 cup of diced onion
4 cloves of minced garlic
2 tablespoons of olive oil
1 tablespoon of tomato paste
1 large can of tomato puree
1 tablespoon of Italian seasoning
1 teaspoon of garlic powder
1 pinch of red pepper flakes
2 tablespoons of sugar

To make the sauce, start by sauteeing the onion and garlic in olive oil until the onions are tender. Then, add in the remaining ingredients and cook for 10 minutes on medium heat until thick and bubbly.

4 slices of wheat bread
1/4 cup of onions, chopped
1 clove of garlic
1/4 cup of bell pepper
1/4 cup of celery
1 pinch of salt
1 pinch of red pepper flakes
1 pinch of pepper
About 1/4 cup of vegetable stock
About 1/2 tablespoon of olive oil

Using a food processor, pulse together the wheat bread, onions, garlic clove, bell pepper, and celery until finely mined. Season with salt, pepper, and red pepper flakes. Then, add the bread mixture to a bowl. Add in the olive oil and then the vegetable stock, bit by bit until moist. Then, form the wheatballs into small bite sized balls mimicking meatballs and add them to a sheet tray. Bake in the oven (350 degrees)

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