Pasta with White Bean Meatballs and Spring Vegetables

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

Click here to view and print the PDF version of this recipe. 

Servings: 12

Serving Size: 14.12 ounces

Ingredients

White bean and farro meatballs
2 1/3 cups cannellini beans, canned, drained, rinsed, save the bean juice
1 cup yellow onions, small dice
1 tablespoon garlic cloves, peeled, minced
3 tablespoons tomato paste, canned
1 1/2 cups Panko bread crumbs
1 teaspoon Kosher salt
1 teaspoon black pepper, ground
2 teaspoons Italian seasoning
2 cups Farro, cooked
1/2 cup Aquafaba (bean juice)

Spring vegetable ragout
4 tablespoons canola oil
3 cups white onions, small diced
3 tablespoons garlic cloves, peeled, minced
3 cups asparagus, fresh, trimmed, cut into 2 inch pieces
3 cups green peas, frozen
4 cups swiss chard, chopped
1/2 cup white wine
1/4 cup non-dairy butter

For service
12 cups rigatoni pasta, cooked
3/4 cup Italian parsley, fresh, minced

Preparation

1. For white bean and farro meatballs – Preheat oven to 400° F. In a food processor, place beans, onion, garlic, tomato paste, bread crumbs, salt, pepper and Italian seasoning. Pulse to break down and combine. Do not over process into a paste.
2. 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.
3. Place meatballs in oven and bake for 30 minutes or until dark-golden brown. Turn and rotate meatballs halfway through. Remove from oven and keep hot for service.
4. For spring vegetable ragout – In a skillet, heat oil over medium heat. Add onions and garlic and slowly cook until tender, 5-7 minutes. Add asparagus and peas. Cook for 5-7 minutes or until heated through.
5. Add chard and continue cooking for 2 minutes or until wilted. Add wine and allow to reduce until mostly evaporated, about 2-3 minutes
6. 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.
7. To serve – In a serving bowl, place 1 cup of pasta on bottom and top with 1 cup of spring vegetable mix. Add 3 meatballs and garnish with 1 teaspoon parsley.

Nutrition information

Calories: 846 Total Fat: 12g Saturated Fat: 2g Trans Fat: 1g Carbohydrate: 153g Fiber: 16g Total Sugars: 9g Protein: 31g Sodium: 340mg