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
- 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
- 820 g canned tomatoes crushed
- 2 teaspoons dried basil
- 1/4 teaspoon garlic powder
- 4 medium zucchini spiralised
Cook the pasta, as per instructions.
Put the cooked pasta, beans, barbecue sauce, tomato puree, salt & pepper in a food processor & mix them up into a paste. Set aside.
In a medium to large saucepan, heat the oil and cook the red onion until it’s translucent
Add the garlic, thyme, salt, pepper to the saucepan and cook until you’ve released the aroma of the garlic & thyme. Remove from heat.
Add the pasta paste to the saucepan and combine well.
Roll the mixture into balls
Heat oil in a frying pan and cook the balls until the skins are slightly crisp & colored. Set aside.
Heat the tomato, basil and garlic powder in a large pot.
Gently drop the balls into pot with tomato sauce in & let them simmer for 10 minutes
Lightly steam the spiralised zucchini, the zoodles.
Serve the pasta vege balls & sauce over steamed zoodles.
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