Spaghetti al pomodoro con polpette VEG

Balls for all tastes!

A vegan, good and tasty version for one of the most famous dishes of our country's culinary tradition: spaghetti with tomato and balls.

Great for a good, healthy and light first course and perfect for getting even the youngest children to eat pulses with gusto! 


INGREDIENTS FOR 2:

· 200 g Valle del Crati spaghetti

· tomato sauce Pomodorossa

· 1 carrot

· onion

· oregano

· EVO oil

· salt to taste

· For the chickpea balls

· 200 g chickpea flour

· water to taste

· salt to taste

· garlic powder

· oregano to taste

· EVO oil

· salt to taste 


For the chickpea balls

· 200 g chickpea flour

· water to taste

· salt to taste

· garlic powder

· oregano to taste 


METHOD:

In a frying pan we pour a drizzle of EVO oil and brown the finely chopped carrot and onion. Once wilted, add the tomato sauce, salt and oregano. Cover and leave to cook slowly.

Now we prepare the meatballs.

In a bowl, add salt, garlic and oregano to the chickpea flour. Add water a little at a time until the mixture is soft but can be worked with the hands.

Grease our hands with a little oil and form the balls; roll them in breadcrumbs and bake in a static oven at 200° C until golden brown. As soon as they are ready, plunge them into the sauce and cook for a few more minutes.

In the meantime, cook the spaghetti and drain when al dente.

Mix the spaghetti with the sauce and balls and serve!

PrimiVegetariano/vegano