Plant-Based Chickpea Pasta & Meatballs
Ingredients
LEVEL 1 (BOTTOM OF POT)
- 1 box (8 ounces) chickpea pasta
- 1 jar (24 ounces) marinara sauce
- 1 1/2 cups vegetable broth
LEVEL 2 (BOTTOM LAYER OF RACK)
- 1 zucchini, trimmed, cut in 1/2-inch half moons
- 1 summer squash, trimmed, cut in 1/2-inch half moons
- 1 tablespoon olive oil
- Kosher salt, as desired
- Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
- 1 package frozen plant-based meatballs
- Aluminum Foil
- Deluxe Reversible Rack (Both Layers)
- Large Bowl
Instructions
Step 1
Place all Level 1 ingredients in the pot.
Step 2
In a large bowl, toss all Level 2 ingredients until evenly coated. Place a 15-inch sheet of aluminum foil on a flat surface. Add zucchini and squash to the center and fold edges to create a tray. Place the foil tray on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot.
Step 3
Slide the Deluxe Layer through the lower layer’s handles. Place the plant-based meatballs on the Deluxe Layer.
Step 4
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 390°F, and set time to 8 minutes. Press START/STOP to begin cooking (PrE will display for approx. 20 minutes as the unit steams, then the timer will start counting down).
Step 5
When cooking is complete, carefully remove the entire rack with the meatballs and vegetables. Stir the pasta and serve alongside meatballs and vegetables.