- Serves4
- CourseMain meal
- Prepare10 mins
- Cook20 mins
- Total time35 mins
Ingredients
- 2 tbsp garlic-infused olive oil
- 2 x 240g pack vegan Italian inspired veggie balls
- 1 echalion shallots, chopped
- 2 x 400g packs cherry vine tomatoes, pulled from the vine and halved
- 300g No.1 Bucatini
- 1 tbsp Cooks’ Ingredients Sun Dried Tomato Paste
- 75g pitted black olives, halved
- 25g pack basil, leaves chopped
- 30g vegan hard cheese alternative, grated, to serve
Method
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.
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.
Stir the tomato paste, olives, and most of the basil into the frying pan and return the plantbased meatballs. Season well.
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.
Cook’s tip
This sauce can lend itself well to other meals. Try browning some Plant Living sausages instead of the plant-based meatballs, then add a can of pulses to the sauce and serve with crusty bread and salad.
If you’re not vegan but vegetarian, the hard cheese alternative can be switched for vegetarian Italian hard cheese, or even some crumbled feta.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,964kJ/ 708kcals |
|---|---|
Fat | 34g |
Saturated Fat | 8.9g |
Carbohydrates | 69g |
Sugars | 9.9g |
Fibre | 7.7g |
Protein | 29g |
Salt | 2g |