Meatless Meatballs with White Beans and Quinoa Pasta

A few weeks ago Foodies on the Fly met up with Chef Ursula Rafer from Divine Dining Florida at the International Polo Club. While we tweeted live about fashion and food, Chef Ursula prepared meatless meatballs for the guests. The simple recipe is easy to follow and the results are delicious.

Since Meatless Monday is sweeping the nation, we knew this recipe would be a great addition to your “meatless menu” and lucky for us, Ursula was nice enough to share!

Check out the recipe below and stay tuned for additional “meatless” ideas.

Meatless Meatballs with White Beans and Quinoa Pasta
{from Chef Ursula Rafer}

Ingredients:

  • 1 egg
  • 1 can white beans
  • 2 packs ground fresh mushrooms
  • 2 tbsp basil “fresh”
  • 2 tbsp/ or cloves minced garlic
  • 1⁄4 cup shaved parmesan cheese
  • 1 pack quinoa pasta
  • 1 pack grape tomatoes
  • 1 can diced fire roast tomatoes

Method:

1. Bring pasta to a boil as per box instructions

2. In a large bowl mix : mushrooms, egg, basil, garlic, and parmesan. Roll into balls about 2” diameter

3. Heat non-stick skillet on high until hot. Place meatballs in skillet and low heat to medium high. Toss in 2 minute increments until outsides are cooked well.

4. Add all tomatoes and lower heat to medium. 5. Add white beans and pasta (strained)

6. Cook on medium for 15 minutes, tossing every 5 minutes.

7. Plate top with shaved parmesan and ENJOY!

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