Spaghetti Polpette (vegan “Meatballs“ in Bell Pepper Sauce)
Small, vegan “meatballs“ are searching for a pastalicious home! Our today’s comfy-food-heart is starting to beat a bit faster, cause we combine two things we really, really like: pasta & vegan meatballs. In Italy, this dish is called “Spaghetti Polpetto“ and sounds much better than the German or English version of it. So here is our vegan version of Spaghetti Polpetto aka. Spaghetti with vegan “meatballs“ and bell pepper sauce.
Spaghetti Polpette (vegan “meatballs“ in bell pepper sauce)
3 servings
45 minutes
Ingredients
- 400 g (14.1 oz) Spaghetti
Vegan “meatballs“
- 1 can of kidneybeans
- 1 garlic clove
- 0.5 onion
- 1 tsp oregano
- 1 tbsp tomato paste
- 1 tsp soy sauce (optional)
- 2 tbsp mustard mild
- 4 tbsp soft oats
- salt&pepper
- 2 tbsp oil
Bell Pepper Sauce
- 1 onion
- 1 garlic clove
- 1 bell pepper
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 0.5 tsp sugar
- 0.5 tsp paprika powder
- 1 tsp oregano
- 400 ml (14.1 oz) sieved tomatoes
- 2 tbsp agave syrup
- salt&pepper
- fresh basil on top
Instructions
- Boil pasta like instructed on the packaging.
Tip: If you use gluten-free pasta, the dish is completely gluten-free!
Vegan “meatballs“
- Rinse and dry kidney beans in a sieve. Make sure there is no liquid left.
- Peel and finely dice onion and garlic clove.
- Add kidney beans in a small bowl and mash with a fork.
- Add onion, oats, mustard, soy sauce (optional), tomato paste, garlic, and all the spices. Combine everything.
- Heat oil in a pan. Form balls and roast them for 5- 6 minutes, or until they turn brown.
Bell Pepper Sauce
- Peel and finely dice onion and garlic.
- Wash bell pepper and dice into small bits.
- Heat oil in a pan and add bell pepper, garlic, and onion. Let roast for 3 minutes. Now add the agave syrup and let caramelize shortly.
- Add the tomato paste and let roast for another minute.
- Add sieved tomatoes, let simmer for 10 minutes and season.
- Add the pasta and meatballs, mix everything well and serve.
