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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.
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.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
3,608kJ/ 861kcals
Fat
36g
Saturated Fat
7.1g
Carbohydrates
95g
Sugars
19g
Fibre
17g
Protein
27g
Salt
2.1g
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