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Vegan meatball creamy pasta bake with dill & salad onions
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Serves: 4 - 6
1 tbsp olive oil
About 20 vegetarian or vegan meatballs
65g vegan butter alternative
50g plain flour
2 Oxo Meat-Free Beef Flavour Stock Cubes
1 tbsp Bart Umami Paste
500g conchiglie rigate
4 salad onions, finely sliced at an angle
250ml vegan double cream alternative
½ x 25g pack flat leaf parsley, finely chopped
½ x 20g pack dill, roughly chopped
1. Preheat the oven to 200ºC, gas mark 6. Add the oil to a large roasting tin, or flameproof and ovenproof casserole dish, then place
in the oven to heat up for 5 minutes.
2. Once very hot, add the vegan meatballs to the tin and cook for 15 minutes, shaking the tin halfway through, until browned on all sides. Remove from the tin and set aside. Do not wipe the tin and leave the oven on.
3. Warm the tin over a medium heat. Add the butter alternative then the flour, stirring constantly, for about 2 minutes. Crumble in the stock cubes, add the umami, 1.35L just-boiled water, ½ tsp sea salt flakes and some ground black pepper. Increase the heat and bring to a simmer, whisking often.
4. Add the uncooked pasta to the tin, followed by the salad onions and cream alternative. Stir everything together, cover tightly with
a lid or foil and return to the oven for 35-40 minutes, or until the pasta is tender and cooked through. Add the browned vegan meatballs
and parsley halfway through, and a splash of extra water if needed, making sure you reseal the foil or replace the lid well. Sprinkle over the dill and adjust the seasoning, if needed, then serve immediately.
Typical values per serving:
(for 4) vegetarian/vegan
This recipe was first published in October 2021.
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