Vegetable balls with spaghetti and tomato sauce

Serves 4

250g spaghetti
cooking oil spray
shaved Parmesan, to garnish
Tomato sauce:
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
400g can chopped tomatoes
2 tablespoons sun-dried tomato pesto
½ cup water
Vegetable balls:
400g can borlotti beans, drained
1 carrot, grated
1 zucchini, grated
150g yellow squash, grated
1 egg
1 cup seasoned stuffing mix
salt and pepper to taste

1. To make vegetable balls, place beans in a large bowl. Using a potato masher or fork, mash until almost smooth.
2. Add carrot, zucchini and squash, egg and stuffing mix to mashed beans. Using your hands, mix well. Season with salt and pepper. Roll tablespoons of mixture into balls. Place on a tray lined with baking paper. Refrigerate for 10 minutes.
3. To make tomato sauce, heat oil in a medium saucepan. Add onion and garlic. Cook, stirring occasionally, until soft. Add tomatoes, pesto and water. Cook over a medium heat, stirring occasionally, for 5 minutes. Season with salt and pepper. Remove from heat and cover to keep warm.
4. Cook spaghetti in boiling, salted water until tender, then drain.
5. Meanwhile, heat a large frying pan over medium heat. Spray with cooking oil and cook the vegetable balls in batches, turning occasionally, for about 8 minutes, or until browned all over and heated through.
6. Serve vegetable balls over pasta, topped with tomato sauce. Garnish with shaved Parmesan.

Note: Vegetable balls can be prepared up to one day ahead. Keep covered in the fridge, then cook just before serving.