This dish is an amazing comfort dish! These “WOW” inducing veggie beanballs are super tasty and savoury! You won’t beleive how easily this crowd pleaser comes together! Every one will want seconds of this glorious pasta dish! All that in under half an hour!
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You will need:
Setup & cook the beanball:
Preheat the oven to 400°F. Bring salted water to a boil.
Line a baking sheet with parchment paper. Place the beanball on the baking sheet and cook for 14 minutes.
Prepare the vegetables:
Dice the onion and mushrooms in 1 cm dices.
Cook the spaghetti:
Once the water is boiling, add the spaghetti and cook 9 minutes for al-dente or until desired texture. Once the spaghetti is cooked. drain the pasta in the colander.
Cook the spaghetti for 9 minutes, stirring frequently. For more tender pasta boil for an additional minute.
Note: Al dente is an Italian term used to describe a texture that is slightly firm when bitten.
Prepare the sauce:
In a large pot on medium heat add a drizzle of oil. Add the onion and mushroom. Cook 5 minutes or until the vegetables are cooked. Add the signature marinera sauce. Heat through 5 minutes.
Assemble & garnish: Separate the basil leaves from the stem.
Add the spaghetti and beanballs to the sauce in the large pot. Combine. Serve and garnish with fresh basil.
In your kit:
Note: For the list of ingredients, scoll to the bottom of the page.
Recommended Wine Pairing
BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins.
Region: California, USA
Price (SLGA): $12.78
E&J GALLO FAMILY VINEYARDS CHARDONNAY
Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispiness. A lingering finish taste of ripe, red apples.
Region: California, USA
Price (SLGA): $10.09
Dr. Craig Herrington Naturopath
Onions are high in the flavonoid quercetin, which has been found to improve allergy symptoms and reduce cancer risk. The sulfur compounds help lower blood pressure and prevent platelets from sticking together (which can reduce ones risk of a heart attack or stroke).
Cooking with Kids
Beyond Baby Nutrition
Lacey Engel, Registered Dietician
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table.
MAKING THIS RECIPE WITH KIDS ?
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps:
- Prepare the sauce
- Assemble & garnish
Note: We cannot guarantee any dish is allergen free.
- beanballs (water, soy protein concentrate, canola oil, soy protein isolate, seasonings (modified cellulose, parmesan cheese (milk), sugar, onion powder, garlic powder, dehydrated bell pepper, dehydrated carrot, spices, spice eztracts, dehydrate garlic, dehydrated parsley, vitamins and minerals (thiamine mononitrate (b1), niacin, calcium pantothenate, folic acid, magnesium oxide, iron phosphate, zinc gluconate, copper gluconate), soy sauce (water, wheat, soy beans, salt), yeast extract, caramel colour, salt)
- spaghetti (grain durum wheat)
- signature marinara sauce (tomato, Italian spice (oregano, marjoram, thyme, basil, rosemary), smoked balsamic vinegar, french style mustard)
- fresh basil
- beanballs (gluten free): Chickpeas, water, onions, canola oil, parsley, carrots, garbanzo meal, organic vinegar, spices, contains 2% or less of: Onion powder, garlic powder, cellulose gum, sodium bicarbonate, salt, carrageenan, organic caramel color, lime juice concentrate.
- spaghetti (gluten free): chickpea flour, red lentil flour,green pea flour, navy pea bean flour.
- beanballs (vegan):
Chickpeas, water, onions, canola oil, parsley, carrots, garbanzo meal, organic vinegar, spices, contains 2% or less of: Onion powder, garlic powder, cellulose gum, sodium bicarbonate, salt, carrageenan, organic caramel color, lime juice concentrate.