The Australian Women’s Weekly Food Magazine - - Lifestyle Vegetarian -

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

1 egg

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.

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