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Veggie balls in tomato sauce with bucatini
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2 tbsp garlic infused olive oil
240g pack vegan Italian inspired veggie balls
1 echalion shallot, chopped
2 x 400g packs cherry vine tomatoes, halved
1 tbsp Cooks’ Ingredients Sundried Tomato Paste
50g essential Pitted Black Olives, sliced
25g pack basil, chopped
150g Waitrose 1 Bucatini
Vegan original block, grated to serve
1. Heat 1 tbsp oil and fry the veggie balls for 10-12 minutes until browned all over, remove and keep warm. Add the remaining oil to the pan and fry the shallot and tomatoes for 4-5 minutes stirring occasionally until the tomatoes become soft. Stir in the tomato paste, olives and basil, and return the veggie balls to the pan. Season well.
2. Meanwhile, bring a large pan of salted water to the boil and cook the bucatini according to pack instructions. Using tongs, add the cooked bucatini and 1-2 tbsp of the bucatini cooking water to the tomato sauce pan, mix well.
3. Serve sprinkled with the grated vegan block, and a dressed green salad, if desired.
Typical values per serving:
This recipe was first published in May 2019.