Spaghetti with Sun Dried Tomato Cream and Chickpea Meatballs

Step 1

Preheat the oven to 375 ºF. Line a baking sheet with parchment, lightly oil, and set aside.

Step 2

On a skillet over low heat, toast the pecans for about 8-10 minutes, stirring occasionally, until they smell toasty.

Step 3

In a food processor, combine the brown rice, pecans, and the cloves of garlic and pulse into fine crumbs. Then add the chickpeas (except for the reserved ½ cup), sun-dried tomatoes, tomato paste, olive oil, oregano, dried basil, salt, pepper, and nutritional yeast. Process until well combined and mixture has started to form a paste. Taste for seasoning and adjust if necessary.

Step 4

Mix in the reserved chickpeas and bread crumbs and pulse to chop the chickpeas and incorporate everything evenly.

Step 5

Shape into balls using a cookie scoop or a measuring cup to portion them into a heaping tablespoon (~1½ tbsp). If necessary, wet your hands to prevent any sticking and roll between your palms to get round balls.

Step 6

Place the balls onto prepared baking sheet and lightly mist with oil. Bake for 15 minutes, flip the balls, then bake an additional 10 minutes, or until golden.

Step 7

While the chickpea meatballs are baking, bring a large pot of salted water to boil for the spaghetti and make your sauce.

Step 8

In a blender add the non dairy milk with 1/4 cup of minced sun dried tomatoes, miso, tomato paste, and garlic powder. Blend until pink and quite smooth, a few pieces of sun dried tomato are fine.

Step 9

In a 3-quart pot over medium-low heat the olive oil and flour, stirring almost constantly, until it is a shade darker and smells toasty, around 3-4 minutes. Keep an eye on it so it does not burn.

Step 10

Slowly stream in the sun dried tomato milk mixture, stirring to prevent clumping. Add the remaining minced sun dried tomato (1/4 cup), red wine, crushed red pepper, and salt and cook over low heat until thickened, stirring regularly, around 5 minutes.

Step 11

Cook the pasta according to package directions, and reserve 1 cup of cooking water before draining. Put the drained pasta back into the hot pan, and add some sauce to the pasta. Stir to coat, and add more sauce until you have your desired amount. Top with the basil.

Step 12

Serve with the chickpea meatballs and enjoy!