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Spaghetti and vegetarian meatballs

Jennifer Schmidt
  • 105 minutes
  • Serves 4

INGREDIENTS

200 g

Button mushrooms

1

Carrot

5 cloves

Garlic

1 tbsp

Parsley

1 tbsp

Rosemary, leaves

2 tsp

Thyme, fresh leaves

1 tbsp

Thyme, leaves

2

Yellow onion

2

Eggs

2 tbsp

Soy sauce

150 g

Quinoa

400 g

Spaghetti

1 tsp

1/2 of fine sea salt, fine

2

Salt and pepper

1/4 cup

Olive oil

120 g

Wholemeal breadcrumbs

1

Parmesan to serve

1/2 cup

Red wine

1 cup

1/2 of water

2 ounce x 400g tins of chopped tomatoes (14)