Healthy, Vegetarian White Bean “Meatballs” & Pasta (veg)
This delicious and easy weeknight dinner is simple to whip up – made with chickpea pasta (naturally gluten-free and higher in protein and fiber), and a delicious white bean based veggie meatball. Full of flavor and nutrition!
- Prep Time: 10m
- Cook Time: 15m
- Total Time: 0 minute
Ingredients
For the Pasta:
- 1 box Banza Chickpea Pasta (I used the rotini)
- 1 cup+ low-sodium organic tomato or marinara sauce
- handful sun-dried tomatoes (for serving)
- 1 TBSP fresh parmesan (for serving)
- 1 sprig of rosemary (for serving)
For the Veggie “Meatballs”:
- 2 can of no added salt white cannellini beans
- 1/2 cup almond flour or oat flour
- 4 large sun-dried tomatoes, finely chopped
- 1/2 small white onion, diced
- 2 cloves garlic, minced
- 1 egg
- 1/4 cup shredded parmesan cheese
- 1/4 cup basil leaves, chopped
- 1.5 tsp dried oregno
- 1.5 tsp dried parsley
- 1.5 tsp chopped rosemary
Instructions
Preheat oven to 350 degrees F.
In a large bowl, add rinsed white beans (both cans) and mash until smooth.
Next, add in all remaining ingredients and mix until blended well.
Line a baking sheet with tinfoil and spray with nonstick spray.
One by one, roll meatballs into small bite-sized balls (about 2 TBSP), and add them to the baking sheet. Repeat until all mixture is used.
Bake meatballs in oven for 15-17 minutes.
While meatballs are baking, boil water to cook pasta (cook according to package directions).
Once the pasta has cooked, drain, and set aside.
Once the meatballs have cooked and you are ready to eat, add 1/2 cup tomato sauce to a medium saute pan with the desired amount of pasta, heat on medium for just a few minutes until sauce is warm, then add to plates.
Top with a few meatballs, chopped sun-dried tomatoes, rosemary, and extra parmesan if desired.
Enjoy!