VEGGIE BALLS IN TOMATO SAUCE WITH BUCATINI

ingredients | serves 2 | time 25 mins

2 tbsp garlic infused olive oil • 240g pack vegan Italian inspired veggie balls • 1 echalion shallot, chopped • 2 x 400g packs cherry vine tomatoes, halved • 1 tbsp Cooks’ Ingredients Sundried Tomato Paste • 50g essential Pitted Black Olives, sliced • 25g pack basil, chopped • 150g Waitrose 1 Bucatini • Vegan original block, grated to serve

step 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

step 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

step 3

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

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