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Spaghetti with Sundried Tomato Sauce and Mushroom "Meatballs"

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main
Cuisine: Italian
Servings: 8
Author: Vaishali


  • 1 large eggplant , halved
  • 8-10 sundried tomatoes
  • 5-6 cloves of garlic , minced
  • 1/4 cup extra virgin olive oil
  • 2 medium tomatoes , diced, or 1 cup diced, canned tomatoes
  • 1 tsp dried basil
  • 4 artichoke hearts (optional)
  • 1 tsp red chili flakes
  • Pepper and salt to taste
  • 12 meatless meatballs
  • 8-10 crimini mushrooms (can substitute with white button mushrooms)
  • 1 cup almond milk
  • 2-3 tbsp capers , drained
  • 1 13.5 oz package of thin spaghetti or angel hair pasta


  • Coat the eggplant with 1 tsp of olive oil and place in a cookie sheet, cut side down, in a 350-degree oven. Bake about 20-25 minutes or until the eggplant is tender and a knife slides easily into the middle. Set aside to cool.
  • In a food processor, combine the sundried tomatoes, garlic, olive oil, basil, pepper, red chili flakes and artichoke hearts. Add the eggplant after peeling off the skin. Process until you have a fairly smooth paste.
  • In a saucepan, warm a little olive oil. Add mushrooms, meatballs and about 1/2 cup white wine. Cook until the mushrooms and the meatballs turn brown, about 5 minutes.
  • Add the sundried tomato paste and the tomatoes and cook for another 5 minutes or until heated through. Add almond milk and mix thoroughly.
  • Cook the pasta according to package directions. Add the pasta to the sauce and turn to coat. Serve hot, garnished with a few capers.
  • I didn't have any fresh herbs on hand, but some chopped fresh basil or fresh parsley would go wonderfully with this sauce.
  • Hope you enjoy it.