KONJAC TOMATO PASTA WITH VEGAN CHICKPEA “MEAT”BALLS .
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Perfect for anyone wanting a meat-free / low-carb pasta dinner. @nupasta contains only 6grams of carbs for the entire package and made of organic konjac root these noodles don’t even require cooking just rinse these gluten-free noodles and add them to sauce, heat, and serve! I paired mine with my FAV and only pasta sauce il buy in a jar @raoshomemade Italian tomato basil there is no added sugar to this sauce just real ingredients! Added some high protein crispy chickpea meatballs and a sprinkle of goat cheese and parsley recipe for the “meat” balls below .
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Serves 5! Makes 15 balls!
1.5 C chickpeas @edenfoods
2.5 TBSP ground flax seed
6 TBSP filtered water
1/2C GF rolled oats @bobsredmill
1 TBSP extra virgin olive oil
1 garlic clove
1 TBSP water
2 TSP onion powder
1/4C fresh parsley
1 TSP dried oregano
Sea salt and pepper to taste
Preheat oven to 400 degrees Drain the chickpeas and place in a food processor or high speed blender. Make your flax seed eggs – mix 2.5tbsp of ground flax with 6 tbsp water. Let sit in the fridge for 10 minutes. In the meantime, add the rest of the ingredients to the blender. Add the flax seed “eggs”. Blend on high until the mixture forms a big sticky ball. You want a consistency that will be easy to roll into balls! Scoop out heaping tablespoons of the mix, roll into balls and place on parchment lined baking sheet. Bake the chickpea meatballs for 20-25 minutes, turning over halfway through. They will be golden and crispy on the outside .
NOTE* You can cook up and use any pasta noodles you like with these chickpea “meat”balls and any flavour of sauce too! For leftover they make great falafels on salad, “meat” balls for a vegan sub or just on their own dipped in hummus 🙂
Now let’s DIG IN!
(vegan) (dairy-free) (gluten-free)
DID YOU MAKE THIS RECIPE? Let me know if you try this recipe! I’d love to see it and share it!” Tag me on IG @thenaturallynatalie or hashtag /#thenaturallynatalie
