Spaghetti with Beanballs

by Merel & Tessa

Healthy carbs

To get your muscles working optimally, they need energy, energy in the form of glucose. Healthy carbohydrate sources can most easily be converted into glucose by the body. This can also happen with proteins and fats, but that just takes a little longer or is a bit more difficult. It is for good reason that a plate of pasta is the meal that many top athletes eat on the day of a competition. Remember that fiber causes slower digestion, which means that you are less likely to get that boost of energy and that you have to wait a little longer after eating before you start training (otherwise your stomach will bother you). If you eat this meal as energy for your training or competition then choose a easily digestible variant of pasta (white instead of whole-wheat or zucchini noodles) and save the balls for after your workout.

Gluten-free?

You can play with the types of “pasta” you choose yourself. A wholemeal spelt variant, noodles based on buckwheat or get started with the spiralizer for zucchini noodles. 

We cannot stress enough: immediately make extra balls, because you can store them very well in the freezer. You can also shape them into burgers! Eat them on a sandwich, with another meal or as a snack in between.

28-day challenge

You’ll find this recipe in our Rock Your Body book. as well. Are you ready to feel the power from within for visible results? The 28-day challenge with nutrition schedule and home workouts is specially designed for that. Let’s rock together!

Spaghetti with Beanballs

Healthy carbs To get your muscles working optimally, they need energy, energy in the form of glucose. Healthy carbohydrate sources can most… Recipes vegan spaghetti Italian Print
Porties: 4 Wachttijd:
Voedingswaarden: 482 calorieën 14 vet
Waardering: 5.0/5
( 1 stemmen )

INGREDIËNTEN

  • 1 tbsp broken flax seeds
  • 2 cloves of garlic
  • 2 onions
  • 75 g of shiitake
  • 50 g portobello
  • 1 1/2 coconut oil
  • 150 g lentils, cooked
  • 1 1/2 tbsp tomato puree
  • 2 tsp minced meat spices
  • 1 tsp paprika powder
  • black pepper
  • 25 g sunflower seeds
  • 75 g of oatmeal
  • 6 fresh tomatoes
  • 200 g wholemeal-, spelt spaghetti or buckwheat noodles
  • 15 g of fresh basil
  • 50 g artichoke hearts
  • 30 g roasted pine nuts
  • 2 tbsp nutritional yeast flakes

BEREIDINGSWIJZE

1. Mix the linseed with 2 tablespoons of water in a small bowl. Stir briefly and then turn to the jug.

2. Finely chop 2 cloves of garlic and 1 onion. Also cut the shiitake and portobello mushrooms into small pieces. Heat half a teaspoon of coconut oil in a frying pan and fry the garlic, onion and mushrooms in a glassy and golden brown for about 3 minutes. Then put it in the food processor.

3. Add to the food processor or blender the lentils, ½ tbsp tomato puree, minced meat spices, paprika powder and pepper. Mix into a coarse mixture. Add the flaxseed, sunflower seeds and oatmeal and stir well. Form 12 balls with wet hands. If the mixture sticks too much, you can add some extra oatmeal.

4. Heat another ½ tsp of coconut oil in the frying pan and fry the balls in this for about 8 minutes on a low heat around golden brown.

5. Finely chop the other garlic cloves and onion. Heat ½ tsp coconut oil in another pan and fry the garlic and onion until glassy. Cut all tomatoes into pieces and add them to the pan with the rest of the tomato puree. Season with salt and pepper. You can add some extra spices here, for example a bay leaf, paprika, dried Italian herbs or thyme. Let it simmer for about 8 minutes without a lid.

6. Meanwhile, cook the spaghetti according to the directions on the package in plenty of water until al dente in about 8 minutes. Drain the water and divide the spaghetti into 4 plates.

7. Small the basil and artichoke hearts. Keep some basil leaves behind for garnish. Add the basil, artichokes and balls to the tomato sauce at the last minute.

8. Roast the pine nuts in a dry frying pan. Mix in the nutritional yeast flakes. Divide the tomato sauce with balls over the spaghetti. Sprinkle with the pine nuts and garnish with the remaining basil leaves.

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