Women's Health (UK)

Spaghetti and meatless balls

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Total: 1 hr 10 mins Serves: 4

1 medium aubergine, peeled and cut into ½-inch pieces 230g medium button mushrooms, quartered

3 cloves garlic, peeled and crushed

60ml extra-virgin olive oil

¼ tsp red pepper flakes

1 tsp salt and ¼ tsp pepper

1 tin chickpeas, rinsed

30g flat-leaf parsley leaves, plus more for serving

1 tsp dried oregano

75g panko

340g spaghetti

450g marinara sauce, heated up

01. Heat the oven to 220°C. On a rimmed baking tray, toss the aubergine, mushrooms and garlic with oil, red pepper flakes, ½ tsp of salt and ¼ tsp of pepper. Spread them in a single layer and roast, stirring halfway through, until the vegetables are tender, around 30 to 35 mins. Allow to cool.

02. Transfer the roasted vegetables to a food processor along with the chickpeas, parsley, oregano and ½ tsp of salt, and pulse until finely chopped. Transfer the mixture to a bowl and stir in the panko.

03. Line a baking sheet with parchment paper. Roll the vegetable mixture into balls, about 2 tbsp each (you should get 22) and place them on the sheet. Bake until golden brown and crisp around the edges, around 20 to 25 mins.

04. Meanwhile, cook the pasta per package instructio­ns and gently toss the meatless balls in the marinara sauce. Serve over the spaghetti and sprinkle with the parsley.

Per serving: 711 cal, 19g fat (3g sat), 25g protein, 113g carbs, 15g sugars (3g added sugars), 14g fibre

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