Vegan meatball one-pot pasta
Summary Not available
- 1/2 cauliflower head (cooked and cooled (approx. half a head of cauliflower))
- 100 ml chopped spinach (defrosted and squeezed dry)
- 400 g black beans (drained)
- 2 garlic cloves (crushed or grated)
- 2 tsp soy sauce
- 1 tsp dried herbs
- 150 g oats
- 2 chopped tomatoes
- 50 g tomato purée
- 2 garlic cloves (crushed or grated)
- 4 tbsp olive oil
- 400 g pasta
Cook the cauliflower florets in a pan of boiling water for 7–8 minutes, until soft but still holding their shape
Drain thoroughly, then tip onto a plate lined with kitchen paper and leave to cool
Grate the cooked cauliflower with a cheese grater into a bowl, then add the spinach, beans, garlic, soy sauce and mixed herbs
Work the mixture together with a potato masher to form a rough paste
Blend the oats to a fine powder with a stick blender, then add to the bowl and mix to combine
See the tips box below on how to make the veggie balls with a food processor
Roll the mixture into balls, put on a tray or plate and chill for at least 30 minutes until firm
Preheat the oven to 180C/160C Fan/Gas 4
To make the sauce, tip the tinned tomatoes into a jug with the peppers, tomato purée, garlic and 350ml/12fl oz water
Whizz to a smooth sauce with a stick blender
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
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
Give everything a gentle stir before serving
No extra notes