1

ABOUT THE RECIPE:

Easy enough to make for a special weeknight meal, but fancy enough to serve when hosting a casual dinner party, this dish will become a staple in your house.

Makes 3 to 4 servings (12 to 14 wheatballs)

2

INGREDIENTS:
1⅓ cups lightly packed, fresh, soft whole-grain bread crumbs (about 3 to 4 large slices - must be fresh!) (see note)
1 teaspoon Italian seasoning
½ teaspoon garlic powder
⅛ teaspoon sea salt
½ cup chopped walnuts
2 cups chopped mushrooms
½ cup diced onion
¾ pound spaghetti or your favorite pasta variety
3 cups prepared vegan marinara or pasta sauce

3

INSTRUCTIONS:

Preheat the oven to 350 degrees F. Line a medium baking pan with unbleached parchment paper.

Put the bread crumbs, Italian seasoning, garlic powder, and salt in a large bowl. Put the walnuts in a blender, and pulse to process into coarse crumbs. Add the walnuts to the bread crumbs and stir gently to incorporate.

4

Put the mushrooms and onion in a blender, and process to a chunky purée. Add the mushroom mixture to the walnut–bread crumb mixture and stir to incorporate. Spoon out about 1½ tablespoons of the mushroom mixture and roll it into a ball. Gently squeeze it together, to make sure it is compact and will hold together while baking. Continue in this way with the remaining mushroom mixture. Arrange the wheatballs on the lined baking pan. Bake for 25 to 30 minutes.

Gently rotate each wheatball and bake for 12 to 20 minutes more, or until they are firm, crisp and golden.

5

Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but firm. Drain the spaghetti well.

Meanwhile, pour the marinara sauce in a medium sauce pan. Bring the sauce to a simmer over medium-low heat. Gently add the wheatballs to the sauce, one at a time, cover, and simmer for 4 to 5 minutes. (SEE NOTE)

To serve, put one-quarter of the spaghetti into each of four pasta bowls, and top with 3 (or 40 wheatballs. Ladle marinara sauce over the top and serve immediately.

6

Chef’s Note: To make fresh bread crumbs, put 3 to 4 slices of wholegrain bread in a blender and process into coarse crumbs.

Chef’s Note: The wheatballs are very soft, (depending upon the type of bread used) and tend to break apart slightly when placed IN the sauce. Alternately, to make sure they hold together when serving, once baked, arrange 3 wheatballs directly over top of each serving of pasta, THEN spoon the sauce OVER the wheatballs.

Ingredients

Directions

1

ABOUT THE RECIPE:

Easy enough to make for a special weeknight meal, but fancy enough to serve when hosting a casual dinner party, this dish will become a staple in your house.

Makes 3 to 4 servings (12 to 14 wheatballs)

2

INGREDIENTS:
1⅓ cups lightly packed, fresh, soft whole-grain bread crumbs (about 3 to 4 large slices - must be fresh!) (see note)
1 teaspoon Italian seasoning
½ teaspoon garlic powder
⅛ teaspoon sea salt
½ cup chopped walnuts
2 cups chopped mushrooms
½ cup diced onion
¾ pound spaghetti or your favorite pasta variety
3 cups prepared vegan marinara or pasta sauce

3

INSTRUCTIONS:

Preheat the oven to 350 degrees F. Line a medium baking pan with unbleached parchment paper.

Put the bread crumbs, Italian seasoning, garlic powder, and salt in a large bowl. Put the walnuts in a blender, and pulse to process into coarse crumbs. Add the walnuts to the bread crumbs and stir gently to incorporate.

4

Put the mushrooms and onion in a blender, and process to a chunky purée. Add the mushroom mixture to the walnut–bread crumb mixture and stir to incorporate. Spoon out about 1½ tablespoons of the mushroom mixture and roll it into a ball. Gently squeeze it together, to make sure it is compact and will hold together while baking. Continue in this way with the remaining mushroom mixture. Arrange the wheatballs on the lined baking pan. Bake for 25 to 30 minutes.

Gently rotate each wheatball and bake for 12 to 20 minutes more, or until they are firm, crisp and golden.

5

Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but firm. Drain the spaghetti well.

Meanwhile, pour the marinara sauce in a medium sauce pan. Bring the sauce to a simmer over medium-low heat. Gently add the wheatballs to the sauce, one at a time, cover, and simmer for 4 to 5 minutes. (SEE NOTE)

To serve, put one-quarter of the spaghetti into each of four pasta bowls, and top with 3 (or 40 wheatballs. Ladle marinara sauce over the top and serve immediately.

6

Chef’s Note: To make fresh bread crumbs, put 3 to 4 slices of wholegrain bread in a blender and process into coarse crumbs.

Chef’s Note: The wheatballs are very soft, (depending upon the type of bread used) and tend to break apart slightly when placed IN the sauce. Alternately, to make sure they hold together when serving, once baked, arrange 3 wheatballs directly over top of each serving of pasta, THEN spoon the sauce OVER the wheatballs.

Spaghetti and Wheatballs
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