Jump to Recipe Print Recipe

When it comes to comfort foods there’s nothing like a bowl of pasta with sauce and veggie balls. With more and more plant based foods on the market there are quite a few different veggie balls available, but none are quite as good as these homemade ones. Our kids think they taste a little like IKEA brand balls which are actually our favourite store bought variety… no assembly required… go figure. Paired with VegHead’s go to tomato and lentil sauce and maybe a salad and you have an Italian inspired feast that will fill you up but good.

Pasta with Tomato Sauce and Veggie Balls
Pin
Print

Pasta with Tomato Sauce and Veggie Balls

Course: RecipesCuisine: VeganDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

Ingredients

  • Tomato lentil sauce or your favourite bottled sauce

  • 2 cups of cooked chickpeas

  • 3 cups of baby spinach

  • 2 large carrots, washed and peeled

  • 1/2 cup of frozen corn

  • 1/2 of a red bell pepper

  • 1/2 cup of frozen peas

  • 2 cloves of garlic

  • 1 medium red onion

  • 1 medium potato

  • 1 Tbsp of olive oil

  • 1 tsp of salt

  • 1/2 tsp of turmeric

  • 1/2 tsp of dried parsley

  • 1/2 tsp of sage

  • 1/2 tsp of black pepper

  • 1 Tbsp of nutritional yeast

  • 1/3 cup of gram (chickpea) flour

Directions

  • If you’re making homemade sauce, you might want to do that in advance to get it out of the way. Our sauce recipe is here.
  • Preheat the oven to 400° F
  • Roughly chop the onion, garlic, carrots, potato and bell pepper and put them in a food processor or blender. Pulse until the veggies are finely chopped but not puréed.
  • In a frying pan over medium heat add the oil and heat it up, then add the chopped veggies from the food processor and cook for about 10 minutes, until soft.
  • Add the spinach, sage and parsley and cook on low until the spinach wilts.
  • Stir in the corn, peas, turmeric, salt, pepper and nutritional yeast and then remove the pan from heat.
  • Put the chickpeas in the food processor or blender and pulse until they are well chopped up but not a paste.
  • Put the veggies from the frying pan and the chopped up chickpeas in a mixing bowl and combine well.
  • If the mixture seems wet, add oat flour a Tbsp at a time and mix well until the dough is firm enough to handle.
  • Form the dough into small balls about 2.5 cm in diameter and place on a baking sheet that is lined with parchment paper.
  • Bake for about 20 minutes or until the balls have a crisp brown exterior.
  • While the balls are in the oven, bring a large pot of water to a boil and cook your pasta as per the package instructions.
  • When the pasta is ready, strain and rinse and serve topped with sauce, veggie balls and pretend parmesan.

Notes

    Pasta with Tomato Sauce and Veggie Balls
    Tagged on: