‘SPAGHETTI’ & ‘MEATBALLS’
PREP + COOK TIME 45 MINUTES SERVES 4
This is a vegetarian play on the classic pasta and meatball theme, except in our version, there’s neither meat nor pasta. Beans, walnuts and fetta all combine to make luscious, hearty “meatballs”, while zucchini fills the role of “spaghetti” – together they provide a good dose of your daily vegetable, protein and calcium needs. 400g can butter beans, drained, rinsed
100g walnut pieces, chopped finely
½ cup fresh basil leaves, chopped coarsely
2 garlic cloves, chopped finely
1/3 cup (50g) chickpea flour (besan)
120g greek fetta, crumbled
¼ cup (60ml) extra virgin olive oil
2 x 400g cans chopped tomatoes
½ cup (125ml) salt-reduced vegetable stock
4 large zucchini (600g), spiralised into spaghetti (see tip on page 92)
1 Place beans in a large bowl; mash lightly with a fork. Add walnuts, egg, half the basil, garlic, flour and ½ cup of the fetta; stir until combined. Season generously to taste.
2 Using damp hands, roll bean mixture into 4cm balls.
3 Heat 1 tablespoon of the oil in a large frying pan over medium heat. Cook “meatballs”, turning frequently, for 5 minutes or until browned.
4 Add the tomatoes, stock and remaining oil to pan with “meatballs”; season well. Cook for 15 minutes or until sauce thickens and reduces slightly and “meatballs” are coated.
5 Meanwhile, place zucchini in a large sieve or colander over a large heatproof bowl. Pour over boiling water to soften. Drain and set aside.
6 Top zucchini “spaghetti” with “meatball” mixture.
Sprinkle with remaining basil and fetta. Season to taste.