5 from 1 vote
Spaghetti with Sundried Tomato Sauce and Mushroom "Meatballs"
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Course: Main
Cuisine: Italian
Servings: 8
Author: Holy Cow! Vegan Recipes
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Add the sundried tomato paste and the tomatoes and cook for another 5 minutes or until heated through. Add almond milk and mix thoroughly.
  5. Cook the pasta according to package directions. Add the pasta to the sauce and turn to coat. Serve hot, garnished with a few capers.
  6. I didn't have any fresh herbs on hand, but some chopped fresh basil or fresh parsley would go wonderfully with this sauce.
  7. Hope you enjoy it.