Executive Chef Jake Reimer Shares A Signature Recipe

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Valle Verde Executive Chef, Jake Reimer shares a signature recipe and a resident favorite! Follow the steps below and enjoy!

Angel Hair Pasta with “Meatless Meatballs” & Tomato-Basil Sugo

Meatless Meatballs


1/2 lb. mashed potatoes
1 lb. lentils cooked and smashed
1 carrot diced and cooked
1 celery stalk diced and cooked
1 onion diced and cooked
3 garlic cloves crushed
1/4 cup tomato paste
1 lb. mushroom duxelle
1 cup chopped fine walnuts
6 whole eggs
1 cup panko bread crumbs
1 cup basil pesto
2 tsp. oregano
2 cups Parmesan cheese


1. Preheat oven to 350 degrees.
2. In a large mixing bowl combine all ingredients and mix well by hand.
3. Form 2 oz. balls and bake in oven on sheet pan with parchment paper until cooked through 160 degrees internal temperature.
4. Place in sugo and simmer for 20 minutes before serving.’

Tomato-Basil Sugo


4 cups tomato puree
1/2  onion pulp
1/4 cup olive oil
1 cup fresh basil
1 tsp. white wine
1 tsp. salt

Combine all ingredients and let simmer for 20 minutes with meatballs.

Serve with angel-hair pasta and enjoy!

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