Vegan Pasta with BOSH! Balls Bosh TV

Pasta with BOSH! Balls

  • Simple
  • 0:45 m
  • 18 ingredients

Boy do we have a healthy plant-based friendly meal treat for you! These are our delicious and super HEALTHY "meat" balls- The Bosh balls. What a great idea to bring more greens into your diet- by making "meat" balls out of Kale. Even if you're not the biggest fan of kale, you'll love this recipe. We've paired the balls with a quick homemade pasta sauce and some spaghetti. This recipe will serve enough for 1 very hungry person or 2 medium hungry people.

Serves: 2

Ingredients

For the BOSH! balls

  • 1 tsp fennel seeds
  • 4 tbsp flour
  • 1 tbsp olive oil - plus more for frying
  • 1 small onion
  • 1 garlic clove large
  • 10g fresh basil
  • 10g fresh parsley
  • 400g kale
  • ½ Juice of 1 lemon - zest and juice
  • Pinch of salt
  • 2 slices of stale bread

For the sauce

  • 1 tbsp olive oil
  • 1 onion
  • 2 garlic cloves
  • Pinch of chilli flakes
  • 1 x 400g can of plum tomatoes
  • 100g kale
  • 150g wholewheat spaghetti
  • Pinch of salt
  • chilli flakes

To serve

  • 10g parsley
  • 10g magic dust (nutritional yeast)

Before you start

Large Frying Pan | Large Saucepan | Chopping Board | Knife

Step 1

First, prepare the BOSH! ball ingredients

  • Peel and finely dice the onion
  • Peel and grate the garlic
  • Roughly chop the basil and parsley
  • Destalk and shred the kale
  • Add one tablespoon of oil to a large frying pan and place over a medium heat
  • Add the kale and saute until tender, approximately 5 minutes
  • Remove from the pan and allow to cool completely

Ingredients

  • 1 tbsp olive oil - plus more for frying
  • 1 small onion
  • 1 garlic clove large
  • 10g fresh basil
  • 10g fresh parsley
  • 400g kale

Step 2

Next, make the BOSH! ball mix

  • Add the remaining tbsp of olive oil to a large frying pan and place over a medium heat
  • Add the onion, a pinch of salt and sweat until the onions are translucent (approx 5-6 minutes)
  • Add the garlic, basil, parsley, fennel seeds, chilli flakes and cook for a further 30 seconds
  • Transfer to a bowl, allow to cool completely, mix with the kale
  • Grate over the stale bread, add the zest of the lemon, cut in half and squeeze in the juice
  • Mix all the ingredients together well with a spoon or spatula

Ingredients

  • 1 tsp fennel seeds
  • ½ Juice of 1 lemon - zest and juice
  • Pinch of chilli flakes
  • Pinch of salt
  • 2 slices of stale bread

Step 3

Roll the mixture into balls

  • Roll the mixture into 12 small balls (slightly smaller than a ping pong ball) and roll them in plain flour
  • Warm olive oil in a frying pan, add the balls, 4 at a time and gently fry until golden on all sides
  • Set aside to cool

Ingredients

  • 4 tbsp flour
  • chilli flakes

Step 4

While the meatballs are cooling, make the sauce

  • Place a large pot of water on to boil, season well with salt
  • Peel and finely dice the onion, thinly slice the kale
  • Add the oil to a frying pan and place over a medium heat
  • Add the onion with a pinch of salt and cook until translucent (approx 5-6 minutes)
  • Add the garlic and red chilli flakes and cook for a further minute
  • Add the plum tomatoes and bring up to a boil, stirring regularly
  • Turn the heat down and cook for approximately 10 minutes
  • Remove half of the sauce from the pan, place in a sealed container and store in the fridge to be served again later in the week

Ingredients

  • 1 tbsp olive oil
  • 1 onion
  • 2 garlic cloves
  • 1 x 400g can of plum tomatoes
  • 100g kale
  • Pinch of salt

Step 5

Cook the pasta and serve

  • Add the pasta to the boiling water and cook for approximately 8 minutes until al dente
  • Drain the pasta, reserving a cup of the starchy cooking water to loosen the sauce
  • Add the pasta to the pan with the sauce and adjust the consistency with the reserved water as needed, add the half the Kale and cook for a few minutes until softened
  • Store the remaining kale and meatballs in a sealed container in the fridge, to be eaten later in the week
  • Serve the pasta immediately with a garnish of parsley and nutritional yeast

Ingredients

  • 150g wholewheat spaghetti
  • 10g parsley
  • 10g magic dust (nutritional yeast)