Pasta Vege Balls with Napoli Sauce and Zoodles

Pasta Vege Balls with Napoli Sauce and Zoodles

These vege balls are a great hit. Filling and full of flavor. Accompanied by napoli sauce and zoodles it’s a great way to get an Italian fix, vegan-style.

Pasta Vege Balls with Napoli Sauce and Zoodles

Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

Ingredients

Vege balls

  • 250 g dried pasta
  • 240 g cooked black beans drained and rinsed*
  • 120 ml vegan barbeque sauce
  • 60 ml tomato paste
  • 1 pinch black pepper ground
  • 1 pinch salt
  • 60 ml olive oil
  • 1 red onion finely chopped
  • 2 cloves garlic minced
  • 2 teaspoons dried thyme

Sauce

  • 820 g canned tomatoes crushed
  • 2 teaspoons dried basil
  • 1/4 teaspoon garlic powder

Zoodles

  • 4 medium zucchini spiralised

Instructions

Vege balls

  1. Cook the pasta, as per instructions.

  2. Put the cooked pasta, beans, barbecue sauce, tomato puree, salt & pepper in a food processor & mix them up into a paste. Set aside.

  3. In a medium to large saucepan, heat the oil and cook the red onion until it’s translucent

  4. Add the garlic, thyme, salt, pepper to the saucepan and cook until you’ve released the aroma of the garlic & thyme.  Remove from heat.

  5. Add the pasta paste to the saucepan and combine well.

  6. Roll the mixture into balls

  7. Heat oil in a frying pan and cook the balls until the skins are slightly crisp & colored. Set aside.

    pasta vegetable balls

Sauce

  1. Heat the tomato, basil and garlic powder in a large pot.

  2. Gently drop the balls into pot with tomato sauce in & let them simmer for 10 minutes

  3. Lightly steam the spiralised zucchini, the zoodles.

  4. Serve the pasta vege balls & sauce over steamed zoodles.

Recipe Notes

Storage: can be stored in the fridge for up to 2 days.

Credit: adapted with thanks from: https://www.facebook.com/bosh.tv/

 

* a 400g can of black beans drained and rinsed weighs approximately 240g

 



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