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Vegan

Vegan "Meatball" Pasta

Vegetable packed vegan meatballs and a rich tomato sauce are baked with whole wheat spaghetti for a dinner that will do you good.

Serves 4

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
1 to 2 hours
Calories Per Serving
533
Bob's  Kitchen Recipe Card

Ingredients for  4  Servings

  • For the Meatballs

  • 250g
    Cauliflower florets, cooked and cooled
  • 200g
    Frozen chopped spinach, defrosted and squeezed dry
  • 400g
    Tin of black beans, drained
  • 2
    Garlic cloves, crushed or grated
  • 2 tsp
    Soy sauce
  • 1 tsp
    Mixed dried herbs
  • 150g
    Oats

  • For the Sauce

  • 2 x 400g
    Tins of chopped tomatoes
  • 200g
    Roasted red peppers from a jar, drained
  • 30g
    Tomato purée
  • 2
    Garlic cloves, crushed or grated
  • -
    Olive oil
  • 250g
    Whole wheat pasta (spaghetti or linguine)

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    1 to 2 hours

Method

  1. To make the sauce, tip the tinned tomatoes into a jug with the peppers, tomato purée, garlic and 350ml water. Whizz to a smooth sauce with a stick blender.
  2. Heat a splash of oil in an oven-proof, wide-lidded saucepan pan or casserole dish. Fry the veggie balls in batches until golden-brown, transferring to a plate with a slotted spoon when done.
  3. Pour half of the sauce into the pan, then arrange the dried pasta on top. Spread the balls over the pasta, then pour over the remaining sauce. Bring to a simmer, then cover with a lid and transfer to the oven for 25 minutes.
  4. Give everything a gentle stir before serving.

Notes

You can use a food processor to make the vegan meatballs – just blend the oats first, then add the remaining ingredients and pulse to a rough paste. Any leftover cooked veg will work in place of the cauliflower. Broccoli will give a similar texture, while roasted root veg will add sweetness.