- 25 min
Allergens: Dairy, Egg, Gluten, Wheat
Cook the pasta
Bring a pot of salted water to a boil.
Meanwhile, finely chop the shallot and cut the broccoli into florets. Cook the pasta for around 7 minutes. Place a metal colander over the pot, add the broccoli and cover. STeam for aroun 4 minutes. Reserve 1/3 cup of pasta water then drain.
Cook the vegetarian meatballs
Put the beans in a bowl and mash with a potato masher. Add the egg, the panko, half of the spices, salt and pepper , then roll into ping pong balls size. Heat a drizzle of oil in a pan over medium heat. Add the vegetarian meatballs and cook for around 5 minutes. Remove from the pan.
Make the sauce
Add a bit more oil to the pan. Add the shallot and the capers. Cook for 1 minute then add the tomato coulis, the pasta water and the rest of spice mix. Cook for another minute. Season to taste.
Plate your dish
Add the pasta and the vegetarian meatballs to the sauce. Toss well to coat. Serve the pasta with a side of broccoli. As prefered, add the broccoli to the pasta. Garnish with parmesan. Check seasonning. Bon appétit!