Pasta and no-meatballs is one of my go to meals.
The whole family loves it and it is easy, as well as inexpensive to make. The no-meatballs have a great texture and hold up well with the sauce and pasta. I usually serve this with a salad or some steamed broccoli.
Pasta and No-Meatballs
1 lb. of whole wheat pasta
1 Jar of your favorite pasta sauce
1/2 cup of oats coarsely ground in the food processor
1 can of chickpeas drained and rinsed
1 large carrot chopped
1 small onion chopped
2 cloves of garlic
2 TBSP ketchup or tomato paste
1 TBSP Italian seasoning
1/4 cup wheat gluten
1/4 cup nutritional yeast
salt and pepper to taste
Preheat oven to 375. Grind up the oats in a food processor and put into a large mixing bowl. Add the chick peas, carrot, onion and garlic in the food processor and pulse until everything is coarsely chopped. You want to make sure it still has some texture. Add it into the bowl with the oats. Add the remaining ingredients and mix until it is thoroughly combined. Lightly oil a baking sheet. Roll the no-meatballs into balls about an inch in diameter. Place on the oiled baking sheet. Bake them about 20 minutes, rolling them at least once.
Cook the pasta and heat the sauce while the no-meatballs are baking.