Veggie balls in tomato sauce with bucatini

Name: Veggie balls in tomato sauce with bucatini
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 2 tbsp garlic-infused olive oil; 240 g pack vegan Italian inspired veggie balls; 1 echalion shallot, chopped; 800 g cherry vine tomatoes, halved; 1 tbsp Cooks' Ingredients Sundried Tomato Paste; 50 g essential Pitted Black Olives, sliced; 25 g basil, chopped; 150 g Waitrose 1 Bucatini; 1 Vegan original block, grated to serve

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.

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Vegetarian

Serves2
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

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Ingredients

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

Method

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.
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.
Serve sprinkled with the grated vegan block, and a dressed green salad, if desired.