Spaghetti is a world wide favorite and in this recipe it is served with no-meat balls. Whole grain or whole wheat spaghetti is used because it’s nutrients remain intact. Most of wheat’s nutrition is in the bran and germ of the wheat grain. For years, American’s have processed wheat into white flour and grain products and then “enriched” them with the nutrients that the process removed. Strange!! In recent years, it has been discovered that leaving wheat in it’s natural state provides a wealth of nutritional value. Whole wheat contains essential B vitamins, folic acid, calcium, iron and many other vitamins and minerals. It is packed with fiber too. The health benefits of whole wheat are impressive. People who eat whole grains, weigh less. This may be because the body is using the nutrients from the grains and the fiber regulates digestion and elimination. Among other things, whole grains are known to lower type 2 diabetes. Also in this dish are store bought (short on time today) meatless meatballs though I can tell you roughly how to make them. Having never been one to measure my recipes rather cooking by intuition, eye and taste. It has been a big effort to measure things as I go along for the purposes of this blog. I have used Nate’s Savory Mushroom Meatless Meatballs purchased at my local Whole Foods market. They are vegetarian, delicious, low calorie, low fat and contain lots of protein. So, eat this healthy dish and celebrate it’s multiple benefits.
Ingredients:
1 12-16 oz. pkg. of whole wheat/whole grain spaghetti or any whole grain pasta.
Tomato sauce. See my recipe for a quick and easy tomato sauce.I am using my homemade sauce leftover from yesterday
Nate’s Savory Mushroom Meatless Meatballs
Optional:
Grated parmagino reggiano or pecorino romano cheese
Fresh basil
Preparation:
Cook the pasta as directed until al dente which literally means “to the tooth”. There should be a slight resistence in the center when the pasta is chewed. Cooking varies from 8-12 minutes so check frequently after 8 mins.
While pasta is cooking, heat no-meat balls in the tomato sauce. Nate’s meatless meatballs are frozen.
Strain the pasta and remove to serving bowl.
Top with sauce and no-meat balls.
Garnish with fresh basil if you like.
Serve with grated pecorino romano or parmagiano reggiano cheese
Mangia!!
Alternative:
You can make your own meatless or no-meat balls using fresh chopped mushroom, soy crumbles, any kind of bread cumbs or semolina, a wet ingredient for the “glue” such as mashed potato, glutinous cooked rice or any grain or eggs (or egg white) or egg substitute and herbs and seasonings of your choice. As with any meatball the key is the wet ingredients. You can’t go wrong if you assemble all the dry ingredients and then add the thickener gradually. Bake @ 350 degrees or saute one or two to taste test and adjust as needed.
You can substitute the whole wheat pasta with corn, rice pasta or any of the alternatives available.
Ooh! I was just talking to my cousin who is vegetarian and she said she makes meatballs and rissoles out of baked buckwheat but as a mushroom lovers these sound delicious!