“Everything you see I owe to spaghetti.” — Sophia Loren
January 4th is a very exciting day, both because it’s my Mom’s birthday and also, of course, because according to the Internet, it’s National Spaghetti Day! This is the sort of food where it’s easy to eat too much of it, but in moderation it’s perfectly good. When I make spaghetti, I usually make it with my “Fauxlonese Sauce”, which is ideal for vegans and also for meat eaters, who in this case might not even notice you’ve changed out ground beef for something healthier, kinder, and better for the environment.
(And happy birthday, Mom!)
- One package of Trader Joe’s Meatless Meatballs
- One to one and a half jars of Trader Joe’s Organic No-Salt-Added Marinara Sauce
- One onion, chopped up
- A big handful of fresh spinach
- Minced garlic, as much or as little as you like
The directions are pretty simple. Saute the onion, garlic, and spinach at medium heat in a large pan, then turn heat to low and add the marinara sauce. (The spinach is optional, but it’s a good combination with marinara sauce because tomatoes help you absorb the iron in the spinach.) If you like, you can pour a little red wine into the jar of sauce you’re emptying, swish it around, and add it — you get everything out of the jar that way, and besides, hey, it’s wine.
Meanwhile, heat up the meatless meatballs by microwaving for five minutes on high. Once they’re warmed up, mash them up and stir them into the marinara sauce. TJ’s meatless meatballs are really good, but they have enough sodium that there’s no reason the sauce needs it as well, hence the suggestion for the marinara with no salt added.
That’s about it. You can add this on top of any pasta, usually I go with a bag of Trader Joe’s organic whole wheat rotelle, but today spaghetti is the way to go.