Pasta & Beetballs
with Broccoli & Rosemary Lemon Butter
View Full Nutrition Label
Get Recipes Delivered
- ¼ oz fresh rosemary
- 1 shallot
- 2 cloves garlic
- 1 lemon
- 3 tbsp gluten-free rolled oats
- 4 oz shredded red beets
- ¼ cup green peas
- 1 tbsp flaxseed meal
- ¼ cup macadamia nuts
- 8 oz Banza® rotini
- 3 tbsp vegan butter
- 6 oz broccoli florets
- 1 tbsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
Preheat oven to 400°F. Place a large pot of salted water on to boil. Mince 1 tbsp of the rosemary leaves. Peel and mince the shallot. Peel and mince the garlic. Zest and halve the lemon.
Add the rolled oats to a food processor and pulse until coarsely ground. Add just the lemon zest, just half the garlic, shredded beets, green peas, flaxseed meal, macadamia nuts, ½ tsp salt, and a pinch of pepper. Blend well to combine. Form into 6 beetballs and place on a baking sheet. Drizzle with 1 tbsp olive oil and roll to coat. Roast until firm, about 20 to 23 minutes.
Add the rotini to the boiling water, stir, and cook until al dente, about 8 to 10 minutes. Reserve ½ cup of the pasta water and then drain the rotini.
Place a large skillet over medium-high heat with the butter. Once the butter is hot, add the minced rosemary, minced shallot, remaining garlic, and a pinch of salt, and cook until softened, about 2 to 3 minutes. Add the pasta water and lemon juice, reduce heat to low. Cook until thickened, taste, and adjust seasoning with salt and pepper.
Add 1 inch of salted water to the large pot and return to a boil. Once boiling, add the broccoli and cook until crisp-tender, about 1 to 2 minutes and then drain. Return the Banza pasta to the large skillet along with the rosemary lemon butter, toss well to combine. Taste and season with salt and pepper.
Divide the pasta with rosemary lemon butter and between large plates and top with beetballs. Serve with broccoli and garnish with any remaining rosemary sprigs. Bon appétit!