How to make Sphagetti Vegetable Oat 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.