Marinara Sauce With Black Bean Meatballs and Linguine

This dish can be enjoyed all year round. If you are cooking it in the summer try making the chopped tomatoes from fresh tomatoes. This will add a little bit of time to the recipe, but will be worth it.

Course Main Course, Pasta

Cuisine Italian

Diet Vegan, Vegetarian

Keyword black bean meatballs recipe, black beans pasta, marinara pasta, marinara sauce recipe, vegan meatballs recipe

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Servings

Calories 643

Ingredients

300 g Linguine
2 Teaspoon Dried Oregano
2 Clove Garlic
1 Onion
2 Tablespoon Olive Oil
2 Tablespoon Balsamic Vinegar
2 Teaspoon Sugar
20 g Basil
2 Teaspoon Dried Oregano
560 g Chopped Tomatoes
2 Tablespoon Tomato Paste

Black Bean Balls

250 g Cooked Black Beans
120 g Oats
2 Teaspoon Fennel Seeds
2 Onion
2 Clove Garlic
2 Tablespoon Nutritional Yeast

Instructions

First prepare the marinara sauce. Finely chop the garlic and onion. Heat a tablespoon of the olive oil in a deep pan and fry the onion and garlic until soft. Pour in the balsamic vinegar, sugar, tomato paste and dried oregano. Fry for a further minute or two. Tip in the chopped tomatoes. Loosely chop the basil and add to pan. Stir the contents well. Cover and simmer for 25 - 30 minutes until the sauce has thickened.
Place the all the ingredients for the black bean balls into a blender, along with some seasoning, and whiz until an even consistency. Using your hands, shape the black bean mixture into 12 evenly sized balls. Place them onto a oven tray and cover with the remaining olive oil. place them in a 200˚c oven and bake for 15 - 20 minutes until the outside is golden.
When the beans have about 10 minutes left. Cook the pasta in salted boiling water for 10 - 12 minutes until aldente. Drain and then serve in individual pasta bowls. Pour over the marinara sauce and top each with some black bean balls and any leftover basil.

Nutrition