Time and servings
Time and servings
Ingredients
for cooking spaghetti:
- 2 litre water
- ½ tsp salt
- handful spaghetti
for spaghetti sauce:
- 1 tbsp oil
- 2 clove garlic (finely chopped)
- 2 tbsp onion (finely chopped)
- 1 bay leaf / tej patta
- 2 cup tomato (crushed)
- ½ tsp salt
- 1 tsp sugar
- ½ tsp pepper (crushed)
- ¼ tsp mixed herbs
for veggie meatballs:
- 2 potato (boiled & mashed)
- ½ carrot (grated)
- 2 tbsp capsicum (finely chopped)
- 2 tbsp corn (boiled & crushed)
- 1 clove garlic (finely chopped)
- 2 tbsp peas (boiled & crushed)
- 2 tbsp onion (finely chopped)
- ½ tsp pepper (crushed)
- ½ tsp mixed herbs
- 2 slices bread
- ½ tsp salt
- ½ lemon
- oil for frying
Instructions
- prepare spaghetti sauce by heating 1 tbsp oil and saute 2 clove garlic until golden brown.
- also saute 2 tbsp onion slightly.
- further, add 2 crushed tomatoes, and mix well.
- keep stirring until the colour changes slightly.
- add 1 bay leaf, 1 tsp sugar and ½ tsp salt.
- cook until the sauce thickens.
- now add ½ tsp pepper and ¼ tsp mixed herbs.
- mix well, and spaghetti sauce is ready.
- add in prepared veggie meatless balls into spaghetti sauce and simmer for 5 minutes.
- also, take a tbsp of spaghetti sauce into a tawa.
- add in cooked spaghetti and mix well on high flame.
- transfer the spaghetti into serving bowl and top with prepared spaghetti sauce along with veggie meatballs.
- finally, serve vegetarian spaghetti with veg meatballs hot topped with basil leaves.
Step-by-step
1
firstly, in a large vessel boil 2-litre water with ½ tsp salt.
2
once the water comes to a boil, add handful spaghetti.
3
boil for 8 minutes or cook the spaghetti al dente – still firm when bitten. refer to the package instruction for how to cook.
4
drain off the water and allow to cool.
5
meanwhile, prepare spaghetti sauce by heating 1 tbsp oil and saute 2 clove garlic until golden brown.
6
also saute 2 tbsp onion slightly.
7
further, add 2 crushed tomatoes, and mix well.
8
keep stirring until the colour changes slightly.
9
add 1 bay leaf, 1 tsp sugar and ½ tsp salt.
10
cook until the sauce thickens and water is evaporated completely.
11
now add ½ tsp pepper and ¼ tsp mixed herbs.
12
mix well, and spaghetti sauce is ready. keep aside.
13
further prepare veggie meatless balls by taking 2 potatoes, ½ carrot, 2 tbsp capsicum, 2 tbsp corn, 2 tbsp peas, 2 tbsp onion and 1 clove garlic.
14
add ½ tsp pepper, ½ tsp mixed herbs, ½ tsp salt and ½ lemon.
15
combine well making sure spices are mixed well.
16
now tear 2 slices of bread or use breadcrumbs to absorb moisture.
17
mix well adding more bread slices or bread crumbs until a dough is formed.
18
make small ball sized balls and shallow fry or bake at 180-degree celsius for 15 minutes.
19
flip over fry till the balls turn golden brown all the sides.
20
add in prepared veggie meatless balls into spaghetti sauce and simmer for 5 minutes.
21
also, take a tbsp of spaghetti sauce into a tawa.
22
add in cooked spaghetti and mix well on high flame.
23
transfer the spaghetti into serving bowl and top with prepared spaghetti sauce along with veggie meatballs.
24
finally, serve vegetarian spaghetti with veg meatballs hot topped with basil leaves.
Video
Notes
- firstly, serve with fresh basil leaves and grated cheese for more rich flavour.
- also, adjust the amount of breadcrumbs or bread while preparing veggie balls.
- additionally, use store bought pasta sauce if you are lazy to prepare from scratch.
- finally, vegetarian spaghetti with veg meatballs taste great when served hot.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/veg-spaghetti-recipe-spagetti-recipe/