Pasta con albóndigas vegetales mediterráneas (vegana y sin gluten)

Ingredientes

• Glug good quality olive oil
• 1 small onion – finely chopped
• 2 cloves of garlic – finely chopped
• 680 ml bottle of Biona Passata*
• Salt & Pepper to season
• 1 dsp good quality olive oil
• 1/2 onion – finely diced
• 1 clove garlic – peeled and chopped
• 1 x 400g tin Biona Chickpeas* in water – drained and rinsed
• 8 Suma Sun Dried Tomato halves* – cut into small pieces
• 1 tbs oil from the sun dried tomatoes
• 1 tbs Goodness Organic Pinenuts*
• 1 tbs Granovita White Milled Chia Seed*
• Juice and Zest of half a lemon
• 1 tbs Clearspring Organic Japanese Tamari*
• 4 – 5 basil leaves – finely chopped
• 1 tbs gluten free flour (if needed)
• Salt & Pepper to taste

Preparación

1. 1

   --- For the Tomato Sauce: ---

2. 2

   Gently sauté the onion and garlic in the olive oil until starting to turn golden, reduce the heat and add the passata. Add a splash of water to the empty passata bottle, give a good shake and add to the pan. Season with salt and pepper.

3. 3

   Gently cook for about 20 minutes stirring from time to time (use a splatter guard to cover the pan otherwise it can make a mess on the hob) until reduced by about a third.

4. 4

   This sauce freezes well, so you can either make in advance or freeze the leftovers.

5. 5

   --- For the Vegan Meatballs: ---

6. 6

   Sauté the onion and garlic in the olive oil until they start to turn golden.

7. 7

   Blitz half the chickpeas in a food processor and lightly mash the remainder, so they are broken up, but still retain some texture.

8. 8

   Place all the ingredients apart from the flour into a bowl and mix well together.

9. 9

   Using your hands roll into bite sized balls. If the mixture is dry add a little water, and if too sticky add a little gluten free flour or some more ground chia to encourage the balls to bind together.

10. 10

    Leave in the fridge for a few hours to firm up, then fry them in a generous glug of oil for 6 to 8 minutes. Whilst they are cooking cook the your choice of gluten free pasta as per the packet instructions (I used A La Eco fettuccine*), and heat the tomato sauce. Stir the sauce into the drained pasta, and serve topped with the chickpea balls