Hold up now. Spaghetti and meatballs, without the meat, without the gluten, and using only 3 ingredients? WHO WHAT WHERE WHEN WHY HOW !
Ingredients:
- 1 package gluten free quinoa spaghetti, or another spaghetti variety of your choice
- 2 Amy's Bistro Veggie Burger patties, which by the way are the best veggie burgers ever.
- 2 cups your favorite tomato sauce; I used Rao's Arrabbiata sauce, sold at Whole Foods.
Directions:
- Defrost veggie burgers by keeping them in the refrigerator (as opposed to the freezer) for 24 hours.
- When the veggie burgers are defrosted, they soften and are moldable! Cut each defrosted patty into even quarters.
- With your hands, roll each quarter into a small ball. (You will have 8 "veggie balls.")
- Preheat oven to 400 degrees.
- Place "veggie balls" on a non-stick baking tray, and cook for 15 minutes.
- Meanwhile, cook spaghetti in boiling water according to package instructions.
- Once al dente, drain in colander.
- Dip "veggie balls" lightly in tomato sauce, and bake for additional 5 minutes.
- Distribute remaining tomato sauce on pasta. Top with "veggie balls." Serve :)
Great idea! I love those veggie burgers too! Sunshine Burgers are my favorite, have you had them?
ReplyDeleteYes I love Sunshine Burgers, too!! Original is my fave.
Deletehaha, you are making me lazy! This looks so great and it's so freaking easy! :o)...Thanks, it's about what i can handle !
ReplyDeleteWonderful :D
DeleteI will have to try these. I didn't know there were ANY gluten-free pre-made veggie burgers out there. Thanks!
ReplyDeleteYes! The Amy's Bistro burger is delicious... as is or as "meat"balls LOL! XO!
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