Sausage Pasta Bake
1 hr
Classic Norwegian weeknight staple — creamy white sauce, chunky sausage, and melted cheese on top. Ready in under an hour and the kids always go back for seconds.
norwegianpastafor kids
Pasta with Chickpea Balls and Carrot Pesto
Crispy little chickpea-walnut balls with whole grain spaghetti and a bright carrot pesto. A solid vegetarian weeknight dinner the whole family actually enjoys.
Instructions
- 1
Rinse the chickpeas and let them drain well. Put them in a food processor with the rest of the chickpea ball ingredients and blitz until you get a fairly smooth but slightly coarse mixture. Shape into small balls and set them on a plate.
- 2
Fry the balls in a hot pan with neutral oil until golden brown all over.
- 3
Cook the pasta according to the package instructions.
- 4
Put the carrot, almonds, parmesan, garlic, parsley, and lemon zest in a food processor and blitz to a smooth purée. With the motor running, drizzle in the olive oil in a thin stream, then season to taste with lemon juice, salt, and pepper.
Per average serving
947
Calories
kcal
32.4
Protein
g
99.5
Carbs
g
50.3
Fat
g
22.6g
Fiber
10g
Sugar
991mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
947
Calories
kcal
32.4
Protein
g
99.5
Carbs
g
50.3
Fat
g
22.6g
Fiber
10g
Sugar
991mg
Sodium
Tips from the kitchen
- Drain the chickpeas well and pat them dry with a kitchen towel before blending. Wet chickpeas make the mixture too loose and the balls fall apart in the pan.
- The mixture should hold its shape when you press it together but still feel a little sticky. If it seems too wet, add another teaspoon of cornstarch. If it crumbles, a splash more water fixes it.
- Get the oil properly hot before adding the balls. Medium-high heat, and give them a minute or two on each side undisturbed. They'll release from the pan on their own when they're ready. Rushing it tears them apart.
- Make the carrot pesto before you start the pasta water. It takes about five minutes and sits fine at room temperature while everything else comes together.
- The pesto will look thick at first. Keep the food processor running and add the olive oil slowly. It loosens up and turns glossy once all the oil is in.
Ways to vary it
- Swap the walnuts in the chickpea balls for sunflower seeds if you're cooking for someone with a nut allergy. The texture is slightly different but it still works well.
- The carrot pesto is good on other things too. Try it on toast with a fried egg, or tossed with roasted vegetables. Worth making a double batch.
- For a vegan version, leave out the parmesan and add a tablespoon of nutritional yeast to the pesto instead. A little extra lemon juice helps too.
Storage & leftovers
The chickpea balls keep in the fridge for up to three days. Store the pesto separately in a jar with a thin layer of olive oil on top to stop it browning. Reheat the balls in a dry pan over medium heat to get the outside crispy again. The pasta is best fresh.
What to serve with it
A simple green salad on the side works well, something with a sharp dressing to cut through the richness of the pesto. Crusty bread is good too if you want to scoop up any leftover pesto from the plate.
UC
By Untrained ChefPublished 20 July 2026
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