Spaghetti with Veggie Balls in Red Pasta Sauce

• 2 cups boiled spaghetti
• 3-4 tbsp fresh cream
• 1 tsp oregano
• Salt and pepper to taste

For the Red Pasta Sauce

• 1/2 cup thick tomato purée
• 3 tbsp onion, minced
• 3 tbsp green capsicum, minced
• 1 tbsp garlic paste
• 1 tbsp oregano
• 2 tbsp butter
• 2 tbsp tomato sauce
• 2-3 tbsp fresh cream
• 1 tbsp sugar
• Salt to taste

For the Veggie Balls

• 1/2 cup chickpeas, boiled and mashed
• 1/2 cup grated mixed vegetables (beans, cabbage, corn, baby corn, capsicum)
• 2 tsp ginger-chili paste
• Salt and pepper to taste
• 3-4 tbsp grated cheese
• 1 tbsp oil

Step 1

In a large bowl, add all the ingredients for veggie balls and mix well with your hands. Now heat a pan and add oil. Add the prepared mixture into it and cook for 7-10 minutes, till all the extra water evaporates and the dough is good enough to form balls.

Step 2

Let it cool down a bit after which you can make 8 small balls of the dough. Bake the balls at 200 degree Celsius for 10 mins, till they turn light golden. Alternatively, you can deep fry them till light golden.

Step 3

Heat a pan and add butter. When the butter melts, add the garlic paste, minced onion and capsicum. Cook for a few minutes.

Step 4

Add the tomato purée, followed by salt, sugar, oregano, and tomato sauce. Stir well and cook it for 5 to 7 minutes. Add cream and stir. Take it off the heat and let it cool.

Step 5

Heat a pan and add cream, salt, pepper and oregano. Stir and add the boiled spaghetti. Give it a good stir and cook till the spaghetti is heated through.

Step 6

To serve, place the warm prepared spaghetti on a serving plate. Top it up with red sauce and the veggie balls. Serve warm. Enjoy!

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