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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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.
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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