Pasta Vege Balls with Napoli Sauce and Zoodles

5 from 1 vote
Print Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine Italian
Servings 4


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


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


  • 4 medium zucchini spiralised


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


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