Eggplant, Tomato And Almond Pasta With Quinoa Meatballs Recipe

Name: Eggplant, Tomato And Almond Pasta With Quinoa Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants; 2 tablespoons coconut oil, melted; 2 cups almonds, soaked in water for three hours (optional); 1 cup drained sun-dried tomatoes (or, if not from a jar, soak in water for 10 minutes and drain); large handful of fresh flat-leaf parsley; 1 cup black olives, pitted; Scant 1/2 cup olive oil; 1 tablespoon raw honey; 18 ounces whole grain pasta; sea salt; 1 cup water; 1 cup quinoa; 1 tablespoon coconut oil; 1/2 onion, minced; 2 1/4 cups minced brown cap mushrooms; Small handful of flat-leaf parsley, minced; Small handful of fresh basil, minced; Small handful of cilantro, minced; 1 teaspoon dried chili flakes; Grated zest and juice of 2 lemons; 2 tablespoons nutritional yeast; 6 tablespoons oat flour (or any other whole grain flour); 2 tablespoons olive oil

Servings: persons

2 large eggplants
2 tablespoons coconut oil, melted
2 cups almonds, soaked in water for three hours (optional)
1 cup drained sun-dried tomatoes (or, if not from a jar, soak in water for 10 minutes and drain)
large handful of fresh flat-leaf parsley
1 cup black olives, pitted
Scant 1/2 cup olive oil
1 tablespoon raw honey
18 ounces whole grain pasta
sea salt
1 cup water
1 cup quinoa
1 tablespoon coconut oil
1/2 onion, minced
2 1/4 cups minced brown cap mushrooms
Small handful of flat-leaf parsley, minced
Small handful of fresh basil, minced
Small handful of cilantro, minced
1 teaspoon dried chili flakes
Grated zest and juice of 2 lemons
2 tablespoons nutritional yeast
6 tablespoons oat flour (or any other whole grain flour)
2 tablespoons olive oil

1
Preheat the oven to 350 degrees F. Slice the eggplants into 1/2 inch thick rounds and place on a baking sheet.
2
Coat the eggplant with the coconut oil and a good sprinkling of sea salt.
3
Roast in the preheated oven for 30 to 35 minutes, or until soft and golden.
4
Leave to cool, then put the roasted eggplant, soaked almonds, sun-dried tomatoes, parsley, olives, olive oil and honey in a food processor and blitz to a paste.
5
For the meatballs, put 1 cup water in a saucepan and bring to a boil.
6
Add the quinoa, bring back to a boil, cover, and simmer for about 20 minutes until cooked.
7
Leave to cool.
8
Preheat the oven again to 350 degrees F if it isnt still on.
9
Heat the coconut oil in a frying pan over medium heat.
10
Add the onion and mushrooms and cook for 5 to 7 minutes, or until the onion is translucent and soft.
11
Transfer to a bowl with the cooled quinoa and the rest of the meatball ingredients.
12
Mix well, then shape into golf ballsized meatballs.
13
Place on a baking sheet and bake in the hot oven for 30 minutes, or until browned, flipping halfway through.
14
Leave to cool.
15
Cook the pasta according to the package instructions, until al dente.
16
Drain and divide between bowls.
17
Pour over the pesto, mix well, and top with the meatballs.

1202

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 large eggplants, 2 tablespoons coconut oil, melted, 2 cups almonds, soaked in water for three hours (optional), 1 cup drained sun-dried tomatoes (or, if not from a jar, soak in water for 10 minutes and drain), and more.

Yes, Eggplant, Tomato And Almond Pasta With Quinoa Meatballs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant, Tomato And Almond Pasta With Quinoa Meatballs

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