Garlic Bucatini with Pesto Meatballs
I've made my Garlic Bucatini many times and I just adore the simplicity and flavour of the recipe. It's also incredibly neutral so it's fab when you top off with flavourful goodies like my Impossible meatballs and fresh pesto. Find the pesto recipe link & garnishes in the notes section. ENJOY <3
PREP TIME
40 minutes
COOK TIME
40 minutes
INGREDIENTS
23
Serves: 4
Ingredients
- 454 grams454 grams454 grams Bucatini Pasta, dry
- 1 whole1 whole1 whole Basil Pesto, See Notes for Recipe
- 340 grams340 grams340 grams Plant-Based Ground Beef - Impossible
- 2 cloves2 cloves2 cloves Garlic, crushed & minced
- 2 whole2 whole2 whole Shallot, finely diced
- .25 cup.25 cup.25 cup Parsley, chopped
- .25 cup.25 cup.25 cup Brown Rice, cooked & cooled
- .33 cup.33 cup.33 cup Grana Padano Cheese, finely shredded
- 1 tsp1 tsp1 tsp Basil, Dried
- .5 tsp.5 tsp.5 tsp Red Pepper Flakes
- .25 tsp.25 tsp.25 tsp Himalayan Pink Salt
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- .5 tsp.5 tsp.5 tsp Red Pepper Flakes
- 4 cloves4 cloves4 cloves Garlic, crushed & micned
- 1 whole1 whole1 whole Yellow Onion, diced
- .66 cup.66 cup.66 cup White Wine, I used Pinot Grigio
- 1 cup1 cup1 cup Heavy Cream (Whipping Cream), room temperature
- .75 cup.75 cup.75 cup Grana Padano Cheese, finely shredded
- 1 whole1 whole1 whole Himalayan Pink Salt, To Taste
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, To Taste
Meatballs
Garlic Sauce
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Bring a large pot of cold, generously salted water to a boil and leave covered.
- PESTO - Prepare the pesto according to the recipe provided, or, simply sub in your fave store-bought brand.
- MEATBALLS - Mix everything together in a mixing bowl until fully combined. Scoop heaping Tbsp.'s of the mixture in to your hand and roll them in to meatballs. Transfer the meatballs to a parchment lined sheet and set aside.
- Preheat oven to 400 F.
- SAUCE - Begin heating the garlic, butter, EVOO, and pepper flakes, in a large skillet set to just about medium heat. Once heated, stir and let everything sizzle together for about 30 seconds or so. Add the onion and a good pinch of both salt & pepper, stir, and let those onions cook about 8 - 10 minutes until soft. Pour in the wine, season once again with a good pinch of salt, and let that simmer off until mostly reduced, about 6 - 7 minutes.
- At this point, add your meatballs to your preheated oven and let them cook 15 - 17 minutes, flipping halfway.
- Back to the sauce, now that the wine has mostly reduced, let's add our bucatini to the boiling water and cook to just about al dente. In the meantime, pour the cream in to the skillet and season once again with salt & pepper. Once the cream sauce starts bubbling away, reduce the heat to a simmer and and cook until the pasta is ready. Once the pasta is just about al dente perfection, strain it directly in to the skillet with the cream. Toss the bucatini in the skillet over the simmer as the sauce thickens and pasta finishes cooking. Once the pasta is perfect, turn off the heat, add the grana padano and a good ladle of your hot pasta water, and toss until glossy and saucy. Taste and season with salt / pepper as needed.
- Once the meatballs finish up in the oven, add them to a mixing bowl and add a few scoops of your pesto the bowl while the meatballs are hot. Toss until the meatballs are coated in the pesto, adding more if needed to get them nice and saucy.
- Serve up your bucatini and top each serving off with 3 meatballs. Garnish with grana padano, fresh parsley, and fresh basil. ENJOY!
Notes
- Pesto Recipe Link https://www.thehappyveg.ca/recipes/my-perfect-pesto-recipe
- Garnish your servings with grana padano, fresh parsley, and fresh basil <3
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My Notes:
About This Recipe
Show nutritional information
Entrées Other Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 1102 |
| Fat: | 56 g |
| Carbohydrates: | 103 g |
| Protein: | 57 g |
| Cholesterol: | 158 g |
| Sodium: | 1328 mg |
| Fiber: | 11 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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