My 7yo made a goal at the start of this year to learn to cook. She decided for 10-weeks, she’d make 2 new meals/treats/snacks a week. She’s been raiding my cookbooks for inspiration, cooking up a storm making zucchini slice, cacao fat bombs, chocolate dipped fruit, and these yummy Meatless Balls & Spaghetti.
If you’re trying to get more plant-foods into your microbiome, this has a nice array of resistant starches and prebiotics. Plus it tastes delicious! For a lower-carb version, you could sub the gluten-free pasta (I use legume-based ones) for zucchini noodles. If your body doesn’t mind dairy, you could sub the vegan cheese for something like feta. And if you’re not into eggs, you could sub the egg for 1 tbsp of ground flaxseeds soaked in water.
Meatless Balls & Spaghetti
- 400g canned butter beans, drained, rinsed
- 100g walnut pieces, chopped finely
- 1 egg
- ½ cup fresh basil leaves
- 2 garlic cloves, chopped finely
- ⅓ cup buckwheat flour
- 120g vegan cheese
- ¼ cup extra virgin olive oil
- 2 x 400g canned chopped tomatoes
- ½ cup water
- 250g gluten-free noodles
- Place beans in a large bowl; mash lightly with a fork. Add walnuts, eggs, half of the basil, garlic, flour and 1.2 cup of the cheese; stir until combined. Season generously to taste.
- Using damp hands, roll bean mixture into 4cm balls.
- Heat 1 tbsp of the oil in a large frying pan over medium heat. Cook ‘meatballs, turning frequently, for 5 minutes or until browned.
- Add tomatoes, water and remaining oil to the pan with the meatless balls; season well. Cook for 15min or until sauce thickens and reduces slightly and the balls are coated.
- Meanwhile, cook the pasta in a pot, as per instructions on the packet.
- Top pasta with the meatless balls mixture; sprinkle with remaining cheese and basil. Season to taste.