Vegetarian Meatless Meatballs & Spaghetti

Gather and portion all ingredients.

Set oven to 425 °F

Cut the end of the stems off and chop the portabella mushrooms.

Run the knife over the mushrooms until finely chopped.

Chop the white mushrooms.

Run the knife over the mushrooms until finely chopped.

Cut off the woody stems from the shiitake mushrooms.

Finely chop the shiitake.

Cut the onion in half and remove the stem side and papery skin.

Cut two times into the face of the onion with the knife parallel to the board. Leaving the root side intact, slice across the onion. Then cut across the slices to create a small dice.

Smash the garlic with the flat side of the knife and peel off the papery skin. Finely dice.

Pluck the oregano leaves off of the stem.

Finely chop the oregano.

Pull the parsley leaves off of the stem.

Finely chop.

Add all the chopped mushrooms to a large bowl and add half the garlic.

Add half of the chopped parsley, saving the other half to top the pasta.

Beat the egg and pour into the bowl.

Add the oats to the mixing bowl.

Pour the breadcrumbs in with the mushrooms.

Add half of the grated parmigiano. Save the other half to top the pasta.

Add half of the diced onion, save the other half for the sauce.

Mix together until it begins to stick together.

Use a scoop or your hands to form 1-2 tablespoon sized balls. Place onto a baking sheet lined with parchment or sprayed with non-stick cooking spray.

Bake the "meatballs" in the oven for 8-10 minutes.

Cook the pasta according to package instructions.

Heat a pot over medium-high heat and add the olive oil.

Add the other half of the onion to the pot and saute for a few minutes or until translucent.

Toss in the fresh chopped oregano.

Pour in the Vero Gusto® Tomato and Basil sauce.

Add the meatballs to the sauce.

Add the pasta in with the sauce and meatballs. Stir carefully to combine.

Top the pasta with the remaining parmesan and chopped fresh parsley.