Sunday, May 2, 2010

Spaghetti and Meatless Balls with peas

So I love peas. I tend to throw them in all kinds of dishes, even foods that no one else would put peas in. But they are so easy to keep on hand and they cook up so quickly and they are just so sweet and yummy. Anyway, I wanted to make a classic: spaghetti and meatballs, and it was late when I went to the store. So I grabbed some Quorn meatless balls and a jar of OrganicVille mushroom tomato sauce and headed home. I already had some sliced mushrooms, so I quickly sauteed some garlic and onion, then added the balls and browned them, then the mushrooms and after about a minute, dumped about half the jar of sauce in. I boiled some whole wheat spaghetti to just before al dente. I dumped about half a cup of peas in the sauce, then added the noodles and stirred around for about 2 minutes and served.

This was tasty and very similar to the classic. The meatless balls were actually delicious. They had great texture and flavor. And the sauce was good, although I would probably make my own next time, with fresh basil. Despite my love of peas, I would probably leave them out next time and just make a green salad on the side...maybe throw the peas in there! I thought it kind of interfered with the basic combination of spaghetti and meatballs. And it's pretty evident I had a bit too much sauce. Regardless, this was a quick and simple meal that was actually quite good. Vegan spaghetti and meatballs. Who would've thought?

1 comment:

  1. haha, you said meatless balls... this looks delish!

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