Vegan Spaghetti & White Bean Balls
Author -Yields: 4 Servings
Ingredients
For the White Bean Balls:
- 1/4 cup dry quinoa (45g)
- 1/2 cup walnuts (60g)
- 2 cloves garlic, chopped
- 3/4 teaspoon fine sea salt
- 1/2 cup thinly sliced, sun-dried tomatoes (35g)
- 1 cup cooked white beans (160g; your choice of cannellini, navy, or Great northern beans)
- 1 teaspoon dried oregano or Italian seasoning blend
- Black pepper to taste
- 1 teaspoon red wine vinegar
Instructions
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- Place the quinoa in a small, fine sieve. Rinse the quinoa under cold, running water for a full minute. Drain. Add the quinoa to a small sauce pot, along with 1/2 cup water. Bring the mixture to a boil. Turn the heat to low, cover, and simmer the quinoa for 13 minutes, or until it has fully absorbed the water. Remove the quinoa from heat. Allow it to stand, covered, then fluff it lightly with a fork. Re-cover the quinoa and set it aside until you're ready to prepare the bean balls. The quinoa can be cooked up to two days in advance of making the spaghetti & bean balls.
- Place the walnuts, garlic, and salt in a food processor fitted with the S blade. Process until the walnuts have been ground up into a fine meal. Add the sun-dried tomatoes, white beans, a 1/2 cup of the quinoa, oregano, black pepper, and vinegar to the food processor. Pulse until the mixture is uniform and well mixed, but the beans retain some texture. Transfer the mixture to a mixing bowl and add the remaining 1/4 cup cooked quinoa. Use a spoon to mix everything well.
- Shape the quinoa white bean mixture into sixteen 1-inch balls. Place the balls onto a baking sheet and bake for 20-25 minutes, flipping them over once halfway through cooking, or until the balls are turning golden brown. Set the bean balls aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, then drain. While the pasta cooks, heat the marinara in a medium sauce pot until warmed through.
- Divide the pasta into four bowls. Top each with 1/2 cup (120ml) of sauce, 4 bean balls, and a sprinkle of fresh basil. Serve.
Notes
Leftover bean balls will keep for up to four days in an airtight container in the fridge.