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Veggie balls in tomato sauce with bucatini

Veggie balls in tomato sauce with bucatini

Spaghetti and meatballs make the perfect comfort food, and this meat-free version is no exception. A tasty and satisfying dish that the whole family will love.

5 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 2 tbsp garlic-infused olive oil
  • 240g pack vegan Italian inspired veggie balls
  • 1 echalion shallot, chopped
  • 800g cherry vine tomatoes, halved
  • 1 tbsp Cooks' Ingredients Sundried Tomato Paste
  • 50g essential Pitted Black Olives, sliced
  • 25g basil, chopped
  • 150g Waitrose 1 Bucatini
  • 1 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 when made using specific products in recipe


3,608kJ/ 861kcals



Saturated Fat












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5 out of 5 stars1 rating