2 onions
Doves Farm Spaghetti with Kidney Bean Meatballs
4 garlic cloves
800g tomatoes, fresh or tinned
100g pine nuts
2tsp Doves Farm Chickpea Flour Free From Gluten
2tsp Doves Farm Xanthan Gum Free From Gluten
1tsp rosemary
1tsp sage
¼tsp salt
¼tsp pepper
2 fresh chillies
400g cooked kidney beans
oil
salt and pepper
500g Doves Farm Maize & Rice Spaghetti
Vegan cheese grated
- Chop the onion and cook in some oil until soft. Dice two garlic cloves, add these to the pan with the tomatoes and season with salt and pepper. Cook for 30 minutes then puree with a stick blender.
- Place the pine nuts on an oven proof tray and toast in the oven for about 4 minutes.
- Put the pine nuts, flour, xanthan, rosemary, sage, salt and pepper into a blender and pulse roughly.
- Finely chop the chilli and remaining garlic. Add these to the blender with drained beans and pulse roughly.
- Shape into 12 balls and shallow or deep fry them in hot oil until brown all over.
- Bring a large pan of salted water to a rapid boil and cook the pasta.
- Drain the pasta and serve it with the meatballs, sauce and grated vegan cheese.