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Veggie balls in sun dried tomato sauce with bucatini

Veggie balls in sun dried tomato sauce with bucatini

By Joshua Han
10’ Prep time
20’ Cook time
30’ Total time
708 Calories
4 Serving

Summary

Pasta and meatballs make the perfect comfort food, and this plant-based version is no exception. a tasty and satisfying dish that the whole family will love.
Joshua Han 0 Followers

Step by Step

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Step 1

Heat 2 tbsp oil in a large frying pan over a medium heat and fry the plant-based meatballs for 10-12 minutes until browned all over and piping hot. Remove and keep warm.
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Step 2

Fry the shallots and tomatoes in the remaining oil for 8-10 minutes, stirring occasionally until the tomatoes become soft. Meanwhile, boil the bucatini in salted water according to pack instructions.
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Step 3

Stir the tomato paste, olives, and most of the basil into the frying pan and return the plantbased meatballs. Season well.
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Step 4

Reserve a cup of cooking water, then drain the pasta. Add the bucatini and 100ml cooking water to plant-based meatballs, then mix well. Serve sprinkled with the remaining basil and cheese alternative. Serve with a dressed green salad, if liked.

Ingredient

  • Cherry vine tomatoes
    Cherry vine tomatoes
    400 grams
  • Basil
    Basil
    25 grams
  • Echalion shallot
    Echalion shallot
    1
  • Essential pitted black olives
    Essential pitted black olives
    75 grams
  • Waitrose 1 bucatini
    Waitrose 1 bucatini
    300 grams
  • Cooks' ingredients sundried tomato paste
    Cooks' ingredients sundried tomato paste
    1 tbsp
  • Vegan original block
    Vegan original block
    30 grams
  • Garlic-infused olive oil
    Garlic-infused olive oil
    2 tbsp
  • Pack vegan italian inspired veggie balls
    Pack vegan italian inspired veggie balls
    240 grams

Nutrition Facts

View nutrition facts
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