Orecchiette with Mini ?Meatballs?

• 2 cups dried orecchiette pasta, or your favorite short pasta
• 2 cups soy crumbles (about 6 oz.)
• 6 Tbs. finely grated Pecorino Romano cheese, divided
• 13 cup whole-wheat breadcrumbs
• 1 large egg
• 2 cloves garlic, minced (about 2 tsp.), divided
• 1/2 tsp. Italian seasoning
• 18 tsp. red pepper flakes
• 1 Tbs. plus 1 tsp. olive oil, divided
• 1 cup frozen peas
• 1/2 cup low-sodium vegetable broth
• 1 Tbs. lemon juice
• 1 Tbs. chopped fresh chives
• 1 tsp. chopped fresh thyme leaves

1. Cook pasta according to package directions.
2. Meanwhile, place soy crumbles in bowl and microwave 1 1/2 minutes on high.
3. Add 2 Tbs.
4. cheese, breadcrumbs, egg, 1 tsp.
5. garlic, Italian seasoning and red pepper flakes.
6. Mix together until fully combined.
7. Heat 1 tsp.
8. oil in nonstick skillet over medium-high heat.
9. Roll 1 Tbs.
10. soy crumble mixture into ball and place in pan.
11. Repeat with remaining mixture.
12. Cook meatballs 3 to 5 minutes, or until evenly browned.
13. Add peas and broth, cover and reduce heat to medium-low.
14. Simmer 4 to 5 minutes, or until most of liquid has evaporated.
15. Drain pasta and toss with lemon juice, chives, thyme and remaining 1 Tbs.
16. oil in serving bowl.
17. Season with salt and pepper.
18. Add meatballs and peas, sprinkle remaining cheese over pasta, and serve.

pasta, soy crumbles, romano cheese, breadcrumbs, egg, garlic, italian seasoning, red pepper, olive oil, frozen peas, vegetable broth, lemon juice, fresh chives, thyme

Taken from www.vegetariantimes.com/recipe/orecchiette-with-mini-meatballs/ (may not work)