Not to be dramatic but this is one of the nicest meals I’ve ever had in my whole entire life. With that in mind, I’m not going to ramble on and bore you. Let’s just get into the recipe.
- 1 tin of red kidney beans
- 4/6 cloves of garlic or 4/6 tsp of garlic paste
- 1 large red onion (2 medium)
- 30g rolled oats – blended/blitzed
- 30g walnuts – blended/blitzed
- 1 tbsp oregano
- 1 tsp black pepper
- 4 tbsp nutritional yeast
- 1 handful of fresh basil
The Sauce & Pasta
- 2 carrots
- 2 onions (1 red/1 white)
- 1 pouch of vegan tomato, chianti sauce (ready in Morrisons)
- 150g tagliatelle (vegan)
Prep: 15 min › Bake: 20 min › Ready in 35 min
1. Start by preheating your oven to 200 degrees Celcius. Next, blend the walnuts and rolled oats til a milled-ground consistency. I use a hand blender from Morrisons – about £10 – and it works fine.
2. In a separate bowl, blend the kidney beans, onion, garlic, basil, pepper and yeast.
3. Stir the two smoothly blended mixtures together until they go into a stodge-y, slightly firm texture.
4. Shape around 2 tbsp of combined mixture into balls and set onto a greased baking tray.
5. Once all mixture has been used up, place in the oven and bake for 20 minutes.
6. Whilst you wait for the meatballs to bake, pop your pasta into a pan of boiling water and cook for 15-2o minutes depending on your pasta.
7. Next, finely dice your carrots (I keep the skin on) and onions and boil until soft. Take off the heat and drain. Then place back on the heat at an appropriate time (so that once the sauce is hot, your meatballs and pasta are both ready) and add the tomato, chianti sauce.
8. Gently heat the sauce and whilst it’s cooking, drain the tagliatelle, mix with the warm pasta sauce and stir until all pasta is evenly covered. Plate up.
9. Take the meatballs from the oven and place on top of your pasta. Add extra basil leaves and a sprinkle of pepper.