baking tray, frying pan, large 2lt saucepan, saucepan, stick blender (optional) and food processor

Tomato Sauce
2 onions
2 garlic cloves
800g tomatoes, fresh or tinned

Kidney Bean Meatballs
100g pinenuts
2 fresh chillies (optional)
2 garlic cloves
2 tsp FREEE Organic Chickpea Flour
2 tsp FREEE Xanthan Gum
1 tsp rosemary
1 tsp sage
¼ tsp salt
¼ tsp pepper
400g cooked kidney beans
oil
salt and pepper
500g FREEE Organic Maize and Rice Spaghetti
grated vegan cheese, to serve (optional)

Tomato Sauce

1. Finely chop the onions into a saucepan, add some oil and cook over a medium heat until they soften. 
2. Dice two garlic cloves and add these to the pan.
3. Chop the tomatoes, add them to the pan and stir to combine.
4. Season with salt and pepper, cover and simmer gently for 30 minutes.
5. Purée with a stick blender if you want to have a smooth sauce.

Kidney Bean Meatballs

1. Pre-heat the oven or grill.
2. Scatter the pinenuts on a baking tray and toast in the oven or under the grill until lightly golden, about 2-4 minutes.
3. Tip the pinenuts into a food processor.
4. Finely chop the chili and garlic
5. Add the chickpea flour, xanthan gum, rosemary, sage, salt and pepper and pulse roughly.
6. Drain the beans, add them to the blender and pulse to combine without making a purée.
7. Using your hands shape the mixture into 12 balls.
8. Heat some oil in a frying pan over a medium heat.
9. Carefully add the balls and fry until brown all over.
10. Remove the cooked balls and add them to the tomato sauce.

Cooking Maize and Rice Pasta

1. Three-quarter fill a large 2lt saucepan with water.
2. Add a little salt and bring it to a rapid, rolling boil. 
3. Add the pasta and stir to avoid it sticking
4. Boil uncovered for 7 minutes.
5. Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
6. Drain the pasta into a colander over the sink. 
7. Add a couple of drops of oil and shake the colander.

Spaghetti with Kidney Bean ‘Meatballs’

1. Gently reheat the tomato sauce and meatballs if they have been made in advance and warm a serving dish(es).
2. Tip the drained pasta into the serving dish(es).
3. Top with the kidney meat balls and sauce.
4. Serve immediately or top with grated vegan cheese.