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
  1. Cook the cauliflower florets in a pan of boiling water for 7–8 minutes, until soft but still holding their shape

  2. Drain thoroughly, then tip onto a plate lined with kitchen paper and leave to cool

  3. Grate the cooked cauliflower with a cheese grater into a bowl, then add the spinach, beans, garlic, soy sauce and mixed herbs

  4. Work the mixture together with a potato masher to form a rough paste

  5. Blend the oats to a fine powder with a stick blender, then add to the bowl and mix to combine

  6. See the tips box below on how to make the veggie balls with a food processor

  7. Roll the mixture into balls, put on a tray or plate and chill for at least 30 minutes until firm

  8. Preheat the oven to 180C/160C Fan/Gas 4

  9. To make the sauce, tip the tinned tomatoes into a jug with the peppers, tomato purée, garlic and 350ml/12fl oz water

  10. Whizz to a smooth sauce with a stick blender

  11. Heat a splash of oil in an oven-proof, wide-lidded saucepan pan or casserole dish

  12. Fry the veggie balls in batches until golden-brown, transferring to a plate with a slotted spoon when done

  13. Pour half of the sauce into the pan, then arrange the dried pasta on top

  14. Spread the balls over the pasta, then pour over the remaining sauce

  15. Bring to a simmer, then cover with a lid and transfer to the oven for 25 minutes

  16. Give everything a gentle stir before serving

No extra notes


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