Aubergine, tomato and almond pasta with quinoa lemon ‘meatballs’

Aubergine, tomato and almond pasta with quinoa lemon ‘meatballs’

By
From
Superfoods
Serves
4-6

A healthier version of classic spaghetti with meatballs, this dish is still packed with protein, but it skips the saturated fat and cholesterol.

Ingredients

Quantity Ingredient
2 large aubergines
2 tablespoons coconut oil, melted
200g almonds, soaked in water for 3–4 hours
100g sun-dried tomatoes, drained
large handful fresh flat-leaf parsley
90g black olives, pitted
100ml olive oil
1 tablespoon raw honey
500g wholegrain pasta
sea salt

For the ‘meatballs’

Quantity Ingredient
240ml water
170g quinoa
1 tablespoon coconut oil
1/2 onion, finely chopped
150g chestnut mushrooms, finely chopped
small handful fresh flat-leaf parsley, finely chopped
small handful fresh basil, finely chopped
small handful fresh coriander, finely chopped
1 teaspoon dried chilli flakes
2 lemon, zested and juiced
2 tablespoons nutritional yeast
6 tablespoons oat flour
2 tablespoons olive oil

Method

  1. Preheat the oven to 180°C. Slice the aubergines into 1cm-thick rounds and place on a baking tray. Coat the aubergine with the coconut oil and a good sprinkling of sea salt. Roast in the preheated oven for 30–35 minutes, or until soft and golden. Leave to cool, then put the roasted aubergine, soaked almonds, sundried tomatoes, parsley, olives, olive oil and honey in a food processor and blitz to a lovely paste.
  2. For the ‘meatballs’, put the 240ml water in a saucepan and bring to the boil. Add the quinoa, bring back to the boil, cover and simmer for about 20 minutes until cooked. Leave to cool. Preheat the oven again to 180°C if it isn’t still on.
  3. Heat the coconut oil in a frying pan over a medium heat. Add the onion and mushrooms and cook for 5–7 minutes, or until the onion is translucent and soft. Transfer to a bowl with the cooled quinoa and the rest of the ‘meatball’ ingredients. Mix well, then shape into golf ball-sized ‘meatballs’. Place on a baking tray and bake in the hot oven for 30 minutes, or until browned, flipping halfway through. Leave to cool.
  4. Cook the pasta according to the packet instructions, until al dente. Drain and divide between bowls. Pour over the pesto, mix well and top with the ‘meatballs’.

Note

  • Aubergines are rich in antioxidants, particularly nasunin, which is predominantly found in the skin of aubergines – So don’t peel it off!
Tags:
healthy
superfoods
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