vegan spaghetti (Zooghetti)

Zuchini spaghetti

This is a simple meal that is totally healthy with no butter, flour, preservatives and even salt if you choose to omit it. I used zichini for the pasta replacement and choose to use chickpeas instead of meat as they were the beans I had on hand. Use your favourite fresh vegtables you have on hand, I used vidallia onion, garlic, red/green peppers, red pepper flakes for spice and added some edamme and plum tomatoes with juice for the sauce. Saute the onions and garlic with olive oil if you desire, then add other vagtables of your choice and canned or fresh tomatoes. Right before you are going to serve add your zuchini pasta to heat it up along with sauce. Do not over cook as you are simulating al dente pasta.

For the chickepea meatballs: Drain chickpeas from can or cook dried beans. Boil the chickpeas, no salt for a couple minutes to make sure they are soft enough to mush with a fork. Drain and transfer to a bowl where you will mash them, leave a few rough chunks for texture. Dice a small handfull of onions add to mixture add favourite Italian seasongs and red pepper flakes, pepper etc. mix around and form small meatball size balls. Cook in oven at 375 degrees and turn every five minutes to crisp outside. do not cook longer than 12-15 minutes as you don't want them to dry out.

Add chickpea meatballs to tossed pasta and serve. super healthy super good!

Chickpea meatballs

Zuchini pasta and sauce

Wholesome dinner