White bean “meatballs” and rigatoni in mushroom marinara

In order to bring you the best organic produce, some ingredients may differ from those depicted.

White bean “meatballs” and rigatoni in mushroom marinara

Make It Ahead

White bean “meatballs” and rigatoni in mushroom marinara

Gluten-Free Friendly, Dairy-Free, Mediterranean, Vegan

2 Servings, 710 Calories/Serving

30–45 Minutes

Who doesn’t love pasta and meatballs? Our vegan version with white bean “meatballs” and mushroom marinara is a riff on the Italian classic you can’t refuse.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces gluten-free rigatoni
  • 1 organic yellow onion
  • 3 ounces organic cremini or other button mushrooms
  • 2 cups cooked white beans
  • ¼ cup cornmeal
  • Sunbasket umami powder (nutritional yeast - porcini powder)
  • 1 teaspoon gluten-free tamari
  • 4 or 5 sprigs organic fresh basil
  • Sunbasket marinara (tomatoes - fresh garlic - tomato paste - balsamic vinegar - EVOO - onion powder - kosher salt - dried oregano - black pepper - dried thyme)
Chef's Tip
Make It Ahead
The mushroom marinara and uncooked “meatballs” (Steps 2, 3, and 5, minus the basil prep) can be prepared a day ahead. Let the marinara cool, then cover the marinara and “meatballs” separately and refrigerate overnight. When ready to serve, start cooking the rigatoni (Step 1), then gently rewarm the marinara, adding 1 to 2 tablespoons water as needed to loosen it. Bring the “meatballs” to room temperature and proceed with Steps 4 and 6. Chop the basil just before serving.

Nutrition per serving

Calories 710, Total Fat 19g (24% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 440mg (19% DV), Total Carb. 113g (41% DV), Fiber 16g (57% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 22g
Contains: Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rigatoni

Bring a medium sauce pot of generously salted water to a boil. Add the rigatoni and cook until just tender, 10 to 12 minutes. Drain and return to the pot, toss with 1 to 3 teaspoons oil, and cover to keep warm.
While the water heats and the rigatoni cooks, prepare the rest of the meal.

2

Prep and cook the onion and mushrooms

  • Peel and coarsely chop enough onion to measure 1 cup [1½ cups].
  • Finely chop the mushrooms.
In a medium sauce pot over medium-high heat, warm 1 to 3 teaspoons oil until hot but not smoking. Add the onion and mushrooms, season with salt and pepper, and cook, stirring occasionally, until softened, 4 to 5 minutes. Remove from the heat.

3

Prep the “meatballs”

  • Rinse the white beans.
  • On a plate or shallow bowl, spread half the cornmeal in an even layer. Set aside the rest for the “meatball” mixture.
In a medium [large] bowl, using a fork, masher, or the bottom of a bowl, mash the beans to a coarse paste. Add half the mushroom mixture; set aside the remaining mushroom mixture in the pot for the marinara.
To the bowl with the white bean mixture, add the umami powder, tamari, and remaining cornmeal; season with salt and pepper and mix until just combined. Using wet hands, form the mixture into 1-inch balls. Roll the “meatballs” in the cornmeal, pressing lightly to coat all over.

4

Cook the “meatballs”

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the “meatballs” and cook, gently turning occasionally, until browned all over, 4 to 5 minutes. Transfer to a plate. Add more oil between batches if needed.
While the “meatballs” cook, prepare the basil and the marinara.

5

Prep the basil; finish the marinara

  • Strip the basil leaves from the stems; coarsely chop the leaves for garnish.
To the pot with the remaining mushroom mixture, add the marinara and cook over medium-high heat, stirring occasionally, until warmed through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the rigatoni and mushroom marinara to individual bowls and top with the “meatballs.” Garnish with the basil and serve.
Kids Can!
  • Measure the onion.
  • Rinse and mash the beans.
  • Shape the “meatballs” and roll in the cornmeal.
  • Strip the basil leaves.
  • Garnish with the basil.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website. By using our site, you agree to the storing of cookies on your device.