1 x 400g tin black beans, drained and rinsed
Heat the oil in a frying pan over a low heat and add the garlic. Cook for 3min until starting to brown then stir in the passata. Reduce over a medium heat until thickened, around 10-15min. Finely chop the basil stalks and reserve the leaves for the meatballs. Add in the basil stalks and season with salt and pepper. Stir in the vegan spread and leave to one side.
In a food processor blend the oats until coarsely chopped. Add in the black beans and pulse until completely combined. Roughly chop the remaining basil leaves and herbs and add to the food processor. Pulse until finely chopped. Then add the remaining ingredients and blitz until it’s a fine paste. Season with pepper and roll into ping pong sized balls. Put onto a lightly greased baking sheet.
Cook the pasta according to packet instructions, reserving a mug of the pasta water. Heat the vegetable oil in a large frying pan. Add the meatballs, and gently brown all over on a medium heat. You may need to do this in batches. Once browned, remove using a slotted spoon, to a plate lined with kitchen paper.
Whilst the meatballs are cooking, gently heat the sauce over a low heat. Stir through the drained spaghetti, adding splashes of pasta water to make a silky sauce.
Serve with the meatballs and vegan parmesan on top.