Spaghetti: 1 Packet
For the veg balls:
Olive Oil: 3 tablespoon
Mushrooms: 250 gms
Chickpeas (boiled) : 1 Cup
Nutmeg Powder: 1/4 teaspoon
Garlic: 5 cloves (minced)
Onion: 1 small
Basil leaves: 4-5
Salt and Freshly ground black pepper to taste
Pasta Sauce: 4 Cups
Oregano and Chili flakes for seasoning
Wash and clean spinach and mushroom.
Chop onion, spinach and mushroom into fine pieces. Pre heat oil in a deep pan.
Throw in the chopped onions and garlic. Sauté them till the onions become translucent. Add spinach and mushrooms. Stir it till all the water from the vegetables is evaporated. Add nutmeg powder, salt and freshly ground black pepper. Turn off the heat and bring the vegetables off the pan. All it to cool.
Grind boiled chickpeas to make a coarse paste. Make sure to discard any excess water in the boiled chickpeas before grinding. The paste should be thick.
Add it to the sautéed spinach mixture. Squeeze in some lime juice. Mix it well. Adjust the seasoning accordingly.
Divide the mixture into 10-12 equal sized balls.
Deep fry the balls in pre heated oil.
Drain them on paper towel to remove any excess oil.
Cook the spaghetti as per the instructions on the packet. You may add a little salt to it while boiling.
Drain the spaghetti and toss it with 2 tablespoon of olive oil.
To serve, put spaghetti on your pasta plate and top it with veg balls and pasta sauce. Season it with oregano and chilli flakes. Decorate your plate with fresh basil leaves.
You can add some parmesan cheese on top, if you like.
Your delicious Spaghetti with Veg balls is ready to eat !