EPI-FAMILY || Vegan Spaghetti Polpette

Ingredients:
170 g spaghetti (spelt)
250 ml tomato sauce
1 handful basil + decoration
1 onion, chop finely
2 cloves of garlic, chop finely
120 g small tomatoes, halve + approx. 8 as decoration
1 tbsp tomato paste

Bean Balls ingredients:
4 tbsp / 30 g oat flakes 
1 tbsp flax flour
1 glass kidney beans, drip off
1 small onion, chop finely
1 clove of garlic, chop finely
1 tsp oregano
½ TL Salt
1 pinch of pepper
Other:
olive oil

Preparation

1. For the Beanballs, put all the ingredients in a mixing bowl and blend well with a hand blender. Heat some oil in a frying pan, form the dough into balls of approx. 3 cm diameter and fry all around.
2. In the meantime, prepare the pasta according to the instructions on the packet.
3. In the same pan or in another pan, heat about 1 tablespoon of olive oil, fry the onions and garlic until translucent, add the tomato paste and fry for another minute. Deglaze with tomato sauce. Stir in the tomatoes, oregano and basil and simmer (covered at best) for 5-8 minutes. Season with salt and pepper.
4. Divide the pasta into plates, top with sauce and bean balls and garnish with basil. Enjoy!