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.

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5 from 1 vote

Pasta Vege Balls with Napoli Sauce and Zoodles

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
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

  • 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.
    pasta vegetable balls

Sauce

  • 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.

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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