INGREDIENTS

1/2 lb of whole wheat spaghetti

2 tbsp of avocado oil 

2 diced garlic cloves 

1/2 diced white onion 

1 diced tomato 

1 diced portobello mushroom 

1/4 of Chicken broth 

Tribali chicken patties 

1/4 cup of shaved parmesan

1/2 tsp of dried shiitake mushroom powder

Red pepper flakes 

Salt 

DIRECTIONS

Add 2 tbsp. of avocado oil, garlic, onion, 1 tsp. salt, 1/2 tsp of dried shiitake mushroom powder, and ½ tsp. red pepper flakes to pot and cook over medium-low heat, stirring frequently, until very fragrant and softened but not browned, about 2 minutes.

Add tomato and portobello mushroom to the pot. 

Fill another pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti. Cook until the pasta has cooked through, but is still firm to the bite, about 12 minutes.

Form TRIBALÍ chicken patties into balls. Add them to the pot, add chicken broth. Bring to a boil. Using a spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to our meatball sauce mixture pot and add the Parmesan. Toss the pasta around, adding reserved pasta water, if needed, to loosen the pasta. 

SERVE ️

If you can’t find dried shiitake mushroom powder, here is a quick recipe:

50 grams of dried/dehydrated shiitake mushroom

1 tbsp of salt 

1 tbsp of sugar 

Blend them together in a food processor till you get that powdery consistency