Spaghetti Veggie Balls In Tomato Basil Sauce Recipe

A wholesome one pot dish, that is balanced in terms of right carbs, and vitamins from sweet potatoes & tomatoes.

Cooking time
40 min
Preparation time
20 min



Fit Foodie Recipe Score


Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

The recipe scores better than the regular recipe as the veg oat balls are non deep fried and cooked in less oil. The addition of oats as binding agent in the veg balls makes the dish lighter and healt


  • 300 grams spaghetti pasta    
  • salt to taste    

Ingredients for tomato basil sauce    

  • 1 kg of red ripe tomatoes, blanched in water    
  • 1 teaspoon Saffola Active oil    
  • 4 garlic cloves, finely chopped    
  • 1/2 teaspoon red chili powder    
  • a small bunch of basil leaves, roughly torn    
  • salt to taste    

Ingredients for vegetable balls    

  • 2 cups cooked and mashed sweet potatoes    
  • 80 grams Saffola Masala Oats- Italian    
  • 2 green chilies finely chopped
  • Chopped garlic 1 tsp
  • Chopped ginger 1 tsp    
  • 2 clove garlic, finely chopped    
  • A small bunch of chopped coriander leaves    
  • Salt to taste    
  • Saffola Active oil for cooking 10 ml totally

How to make Spaghetti Veggie Balls In Tomato Basil Sauce

  • To begin, first, cook the pasta along with salt in boiling hot water until al dente. Once it is cooked, rinse the pasta under cold water, toss it in a little oil and keep aside.
  • The next step is to cook the tomato basil sauce.  Puree the blanched tomatoes and keep aside.
  • Heat a teaspoon of oil in a large saucepan; add the garlic, the tomatoes and basil. Simmer the sauce in low to medium heat until the sauce thickens and you get great flavors coming through. Add the salt & red chili powder, check the taste and keep aside.
  • The final step is to make the vegetable balls.  Combine all the ingredients except the oil in a large mixing bowl. Check the taste and adjust the flavors and salt accordingly.
  • Once done, shape the ball mixture into small lemon sized balls and keep aside.
  • Bake at 150 degrees for 20 mins or until cooked
  • In a wok/ kadai, toss half the tomato sauce onto the veg balls. Once it gets heated up and well coated, turn off the heat and keep aside.
  • In the same wok, toss the spaghetti in the other half of the tomato sauce until well coated. Check the salt and seasoning and keep aside.
  • To plate the pasta, in a bowl, spoon the spaghetti, place the veg balls in tomato basil sauce and serve.

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