Pesto Spaghetti with Vegan Meatballs (Chickpea Walnut Meatballs)
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
636 kcal
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Course
Main Course
Pesto Spaghetti with Vegan Meatballs (Chickpea Walnut Meatballs)
Description
This recipe offers a homemade pesto made by blending basil, garlic, nuts (walnuts or alternatives), nutritional yeast, lemon juice, and olive oil to make a vibrant green sauce. The pesto is adaptable in consistency and flavor, enhanced by additional lemon or seasoning as desired.
Vegan meatballs are prepared by sautéing onion and garlic, then combining them with walnuts, chickpeas, herbs, nutritional yeast, and breadcrumbs bound with flaxseed meal soaked in water. The mixture is formed into balls and baked until firm. The inclusion of pesto in the meatball mixture deepens the herbaceous notes while the walnuts provide texture and flavor.
The cooked meatballs are served atop cooked spaghetti, dressed with pesto, and garnished with pepper flakes for mild heat. This meal serves four and can be adjusted to gluten-free by using appropriate breadcrumbs and pasta substitutes.
Ingredients
For the Chickpea Meatballs:
- 1 onion small
- 5 cloves garlic
- 1/3 cup walnuts
- 2 tbsp flaxseed meal mixed with 1/4 cup water
- 1 tbsp extra virgin olive oil
- 1 tbsp pesto or a handful of basil
- 15 oz chickpeas , 15 oz can or 1.5 cups cooked
- 1 tsp oregano
- 1/2 tsp parsley
- 1/2 tsp salt , less or more depending on the chickpeas
- 1/4 tsp red pepper flakes
- 2 tbsp nutritional yeast
- 1/4 cup breadcrumbs
For the Pesto:
- 2 cups basil or basil + parsley/other greens (packed lightly)
- 2 cloves garlic
- 2 tbsp walnuts less or more to preference, or cashews or toasted sunflower seeds
- 1 tbsp nutritional yeast (use 1/2 tsp ground mustard and 1/2 tsp miso to sub)
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/4 tsp salt
- water a few tbsp, as needed
For the pasta:
- 8 to 9 oz spaghetti
- black pepper pepper flakes for garnish
Instructions
- Make your pesto by blending the basil, garlic, nuts, nutritional yeast in a small food processor or blender until minced. Add the salt, lemon, oil and pulse. Add water to make desired consistency. Taste and adjust flavor with more lemon, salt, nutritional yeast or basil. Pesto can be made ahead and stored in the fridge for upto 3 days or frozen in ice cubes for a month.
- Chickpea Balls: Heat 1/2 tsp oil in a skillet over medium heat. Add the onion and garlic and cook until translucent
- Pulse the nuts in a food processor until a coarse meal. Add the onion mixture and the rest of the ingredients and pulse to combine. I usually use the same food processor that I used for pesto. no need to clean as we add pesto to the balls as well.
- Transfer chickpea mixture to a bowl. Add breadcrumbs and mix in. Taste and adjust salt and flavor. (Add some poultry seasoning or more herbs if needed). Chill for 10 minutes. Preheat oven to 425 degrees F.
- Make balls of the mixture or use an ice cream scoop and place on parchment lined sheet. 1 to 1.5 inch balls (16 to 18 balls). Bake at 425 degrees F for 25 minutes or until golden.
- Cook the spaghetti according to instructions on the package.
- Toss in the pesto. Serve with meatballs a very good dash black pepper and red pepper flakes and additional lemon if needed.
Notes
- Use gluten-free breadcrumbs and pasta to make the dish gluten-free.
- Freezing pesto in ice cubes allows for convenient future use.
- Adjust pesto consistency with water and lemon juice to taste.
- Consider seasoning meatballs further with additional herbs or poultry seasoning as preferred.
- Nutrition information is based on one of four servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 636 kcal
% Daily Value*
| Calories | 636kcal | 32% |
| Carbohydrates | 88g | 29% |
| Protein | 24g | 48% |
| Fat | 21.8g | 34% |
| Saturated Fat | 2g | 10% |
| Sodium | 503mg | 21% |
| Potassium | 769mg | 16% |
| Fiber | 14g | 56% |
| Sugar | 9g | 18% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 8.7mg | 10% |
| Calcium | 140mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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