The ULTIMATE Vegetarian Pasta | Spaghetti with White Bean "Meatballs"

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Drain and rinse the white beans, shake off the excess water, then mash them well in a large bowl.
2. Add the breadcrumbs, egg, chopped onion, chopped garlic, chopped parsley and ground cumin, season with salt and pepper, and mix until it forms a paste-like texture. If too dry, whisk in some egg.
3. Shape the mixture into golf-ball-sized balls.
4. Heat the olive oil in a large frying pan over medium heat. Fry the bean balls in a single layer for 8 to 10 minutes, until golden all over, then remove and set aside.
5. Meanwhile, fill a stockpot a little over halfway with water, salt it generously and bring to a boil over high heat.
6. In the same pan, cook the chopped onion and garlic for 3 to 4 minutes, then add the tomato sauce, diced tomatoes, oregano, crushed red pepper, salt, pepper and a dash of sugar.
7. Return the bean balls to the sauce in a single layer, turn them to coat, add the basil sprig and reduce to low heat.
8. Cook the spaghetti in the boiling water until al dente, then transfer it straight into the sauce pan with tongs, turn off the heat and mix gently.
9. Serve topped with grated manchego and chopped basil.

Summarized from Spain on a Fork's video. Watch it for the details.

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