Spicy Rigatoni Pasta with Meatballs

Servings 6 – 8 

Ingredients:

3 cans of tomato sauce

1 can diced tomato (drain the water)

4 cloves of garlic

1 whole white onion

1/3 cup chopped leeks

1 small shallot

1 larded zucchini

1 tablespoon salt and 1 teaspoon

2 tablespoons of black pepper

3 tablespoons garlic powder

2 tablespoon dried onion flakes

3 tablespoons red chili flakes

3 tablespoons olive oil

1 package of rigatoni (For gluten free; use gluten free pasta)

(Optional – parmesan and mozzarella cheese) 1/3 cup each

Vegan Meatballs

1 pack of bella mushrooms 12 oz

1 cup walnuts

1/2 tablespoon garlic powder

1 tablespoon red chili flakes

1/2 tablespoon pepper

1 teaspoon salt

In hot water add walnuts and let soak for 20 minutes.

Chop mushrooms slightly.

Add mushrooms, walnuts and seasoning to a blender or ninja and mix until walnuts are the same consistency as the mushrooms.

Make one inch balls with the mixture and cook for 8 – 10 minutes until outside is crispy.

Boil in a large pot water according to pasta package. After cooking pasta drain water and set aside.

In a large sauce pan add, 1 tablespoon of oil, chopped onions (save 1/3 of the onion for the turkey), garlic, shallots, leeks and zucchini. Cook until golden brown (5 minutes on medium heat).

In a medium bowl mix turkey, 1 teaspoon of salt, 1 tablespoon garlic powder, 1 tablespoon black pepper, 1 tablespoon red chili peppers, 1 tablespoon dried onion flakes and 1/3 of the fresh chopped onion. Mix thoroughly.

In a separate pan, add 1 tablespoon of oil and place heat on medium. Make the turkey into 1 inch balls and place on the pan. Cook for 10 minutes flipping the balls until golden brown all the way through. Place a lid on top during this process. Make sure the turkey is cooked all the way through.

In the large pot used to boil your pasta, add tomato sauce, diced tomatoes and the rest of all your seasonings; set heat to medium and cook until it slightly boils.

Add in Turkey, pasta and veggie mix; stir thoroughly and cook for 3 – 5  minutes on medium heat.

Place in a oven safe dish, put oven to broil and broil on the top shelf for 15 – 20 minutes

Then enjoy 🙂