This whole grain Barilla pasta is mixed with Rao’s homemade marinara, then topped with Amylu’s chicken cranberry jalapeño meatballs cooked in a mango habanero sauce. Top it with nutritional yeast or fresh 5 blend Mexican cheese
- Cook the whole grain spaghetti in water and some salt.
- Drain the water.
- While the spaghetti is cooking, chop your favorite bell peppers, chop the meatballs (if you’d like to match the peppers). Toss the peppers in some avocado oil, cover and cook for 5 minutes, add turmeric, cayenne pepper, black pepper and salt, then add the meatballs and cover and cook for 5 more minutes. Add your favorite pasta sauce, I like to add the mango habanero pasta sauce with this combination.
- Add the meatball pepper sauce on top of the cooked and drained spaghetti. Top with 5 cheese blend.
- Serve with side of rustic garlic bread.
To make this vegetarian/vegan, replace the meatballs with tofu and cheese with nutritional yeast.