This meatless spin on the Italian classic is great and you (or your kids) won't even realize how veggie- and protein-rich it is. The "Parmesan" topping is makes a little less than a cup and can also be doubled for future use for dishes like Coscarelli's meatball pizza or other "cheesy" recipes.
Spaghetti and sauce
- 1 pound spaghetti
- 1 26-ounce jar marinara sauce
- 1/4 cup unsweetened plain almond milk or creamer
- 2 tablespoons brown sugar
- Sea salt
- Freshly ground black pepper
- 1/4 cup chopped fresh Italian parsley for garnish
"Parmesan" topping (makes 3/4 cup)
- 1/2 cup blanched almonds
- 1 tablespoon nutritional yeast flakes
- 1/2 teaspoon sea salt
- 1 teaspoon pure maple syrup
1. Bring a large pot of heavily salted water to a boil. Add spaghetti and cook according to package directions. Drain and return to pot.
2. To make the sauce, combine marinara sauce, almond milk and brown sugar in a medium pot. Stir over medium heat until heated through. Season with salt and pepper to taste.
3. To make the "Parmesan" topping, combine almonds, nutritional yeast flakes and salt in food processor and process until a fine meal forms. Drizzle in maple syrup, and pulse until incorporated. .
4. Add sauce to pasta, and toss to coat. Top with veggie meatballs (leftover from Veggie Meatball Sliders) and garnish with parsley and "Parmesan" topping.