Pasta with white bean meatballs and spring veggies

This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians.

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Servings: 12

Serving size: 14.12oz

2 1/3 cups Beans, cannellini, canned, drained, rinsed, save the aquafaba or bean juice
1 cup Onions, yellow, small dice
1 tablespoon Garlic, cloves, peeled, minced
3 tablespoons Tomato paste, canned
1 1/2 cups Crumbs, panko, bread
1 teaspoon Salt, Kosher
1 teaspoon Pepper, black, ground
2 teaspoons Seasoning, Italian
2 cups Farro, cooked
1/2 cup Aquafaba (bean juice)

Preheat oven to 400 F. In a food processor, place beans, onions, garlic, tomato paste, bread crumbs, salt, black pepper and Italian seasoning and pulse to break down and combine. Do not over process into a paste.
In a large mixing bowl add white bean mixture. Fold in farro and aquafaba. Scoop 1.5 ounce meatballs and place them on a parchment lined sheet pan. Place in cooler for 30 minutes.
Place meatballs in oven and bake for 30 minutes or until dark golden brown, turning and rotating meatballs half way through. Remove from oven and keep hot for service.

In a skillet, heat oil over medium heat. Add onions and garlic and slowly cook until tender, 5-7 minutes. Add asparagus and peas, and cook for 5-7 minutes or until heated through.
Add chard and continue cooking for 2 minutes or until wilted. Add wine and allow to reduce until mostly evaporated, about 2-3 minutes.
Add butter and allow to melt and thicken into a sauce (add a little vegetable broth, not listed, to bring sauce back together if broken). Remove and hold hot for service.

In a serving bowl, place 1 cup pasta on bottom and top with 1 cup of spring vegetable mix. Add 3 meatballs and garnish with 1 teaspoon parsley.

*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.