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Grain-Free Pasta and BEANballs

5 from 3 reviews

A gluten-free, plant-based twist on spaghetti and meatballs! This Grain-Free Pasta and BEANBalls meal will please all Italian food lovers whether they’re vegan or not.


For meatballs:

2 cans of dark red kidney beans, rinsed and drained

½ cup grain-free breadcrumbs

¼ cup tomato paste

1 tsp Italian seasoning

½ tsp parsley

½ tsp oregano

½ tsp onion powder

Salt and pepper to taste

~ ½ cup vegan parmesan (see below)

For vegan parm:

3 tbsp nutritional yeast

1/3 cup raw cashews

For pasta:

8oz gluten-free, grain-free pasta (I used Banza chickpea rotini)

1 ½ cups of your favorite vegan, gluten-free red sauce (or use my Tomato Avocado Sauce!)


Preheat oven to 400 degrees. Add vegan parm plus all other beanball ingredients into a food processor and process until well combined. Transfer beanball mixture into a large bowl and roll 1-1.5 inch balls with your hands until all of the mixture is used up (about 10-12 beanballs). Place balls on a parchment paper lined baking sheet and place in the oven for 30 minutes (turning the meatballs over halfway through cooking).

Meanwhile, boil a pot of water. Cook pasta according to the directions on the box. In a small sauce pan, heat sauce over low-heat until heated through.

Drain pasta once cooked, top with sauce and 3-4 beanballs. Serve with extra vegan parm if desired!