The ULTIMATE Vegetarian Pasta | Spaghetti with White Bean "Meatballs"
Ingredients
FOR THE WHITE BEAN MEATBALLS
- 1 can white beans 15.5 oz / 440 grams
- 1/3 cup plain breadcrumbs 45 grams
- 1 large egg
- 1/4 cup chopped onion 35 grams
- 1 clove garlic (finely chopped)
- 2 tbsp chopped parsley 8 grams
- 1/2 tsp ground cumin 1.5 grams
- sea salt & black pepper
FOR THE TOMATO SAUCE
- 1 small onion (finely chopped)
- 4 cloves garlic (finely chopped)
- 1 can tomato sauce (passata) 15 oz / 425 grams
- 1 can diced tomatoes 15 oz / 425 grams
- 1 tsp dried oregano 1 gram
- 1/4 tsp crushed red pepper 0.65 grams
- 1 sprig fresh basil
- sea salt & black pepper
- dash white sugar
EXTRAS
- 8 oz spaghetti 225 grams
- 1/4 cup extra virgin olive oil 60 ml
- grated manchego cheese for garnish
- chopped basil for garnish
Instructions
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Drain the can of white beans into a colander and rinse under water, then shake off any excess water, transfer the beans into a large bowl, and using a potato masher or large fork, mash down on the beans until well mashed
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Add the breadcrumbs over the mashed beans, crack in the egg, add in the chopped onion, chopped garlic, chopped parsley, ground cumin, and season with salt & pepper, mix together until well mixed, then push down on the mixture until you get a paste-like texture
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To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, then shape it into a ball, about the size of a golf ball (if your mixture is too dry, and in some whisked egg into the mixture)
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Heat a large fry pan with a medium heat and add in the olive oil
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After a couple of minutes, add in the white bean meatballs, all in a single layer, and fry for 8 to 10 minutes or until golden fried all around
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In the meantime, fill a stockpot a little over halfway with water, then season generously with salt, and heat with a high heat
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Once the white bean meatballs are golden fried all around, remove them from the pan and set them aside
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Using the same pan with the same heat, make the tomato sauce, add in the chopped onion and chopped garlic, mix continuously, after 3 to 4 minutes, add in the canned tomato sauce, canned diced tomatoes, dried oregano, crushed red pepper, and season with salt, pepper, and a dash of white sugar, mix together
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Once the sauce is well mixed, add the white bean meatballs back into the pan, all in a single layer, then gently flip each one so they're fully coated in the sauce, add in the sprig of fresh basil, and lower to a low heat
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Once the water comes to a boil in the stockpot, add in the spaghetti, cook until just al dente (check package instructions), and then, using tongs, transfer the spaghetti directly from the stockpot into the pan with the sauce, then turn off the heat and gently mix together
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Transfer the pasta into serving dishes and top off with a kiss of grated cheese and chopped basil, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe