Linguine with veggie meatballs
in roasted vegetable sauce with fresh basil
Tomatoes were brought to Europe by explorers. Initially grown as ornamental plants in South America, they were soon discovered for their delightful flavour and culinary versatility.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
5 piece
Unbelievaballs from the Vegetarian Butcher
(Contains Oats, Soy, Wheat, Barley May be present Mustard, Celery)
90 g
Linguine
(Contains Wheat May be present Lupin, Egg, Mustard, Soy)
100 g
Passata
1 piece
Garlic
5 g
Fresh basil
(May be present Celery)
½ piece
Tomato
25 g
Grated Italian cheese
(Contains Milk)
1.5 teaspoon
Ground paprika
100 g
Bell pepper strips
25 g
Chopped onion
½ sachet(s)
Sicilian-style herb mix
Not included in your delivery
½ piece
Low sodium vegetable stock cube
½ teaspoon
Balsamic vinegar
1 tablespoon
Olive oil
to taste
Salt and pepper
½ teaspoon
Sugar
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Roughly chop the tomato. Peel the garlic clove.
- Transfer the garlic clove, tomato, bell pepper strips and chopped onion to an oven dish. Drizzle with olive oil and then add the Sicilian-style herbs and paprika. Season with salt and pepper, then toss well to coat.
- Roast in the oven for 10 - 15 minutes.
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Boil the linguine for 10 - 12 minutes, then reserve 50ml pasta water per person before draining and setting aside.
- Meanwhile, heat a drizzle of olive oil in a frying pan over medium-high heat and fry the veggie meatballs for 5 - 6 minutes or until done.
- Roughly chop the basil in the meantime.
- Transfer the roasted vegetables to a tall container along with the passata, pasta water, sugar, balsamic vinegar and half of the basil.
- Use an immersion blender to process into a smooth sauce (see Tip).
- Season to taste with salt and pepper, then mix the sauce with the linguine and the veggie meatballs. Cook for 1 more minute.
Tip: you can also use a blender to make the sauce if preferred.
- Serve the linguine and veggie meatballs on plates.
- Garnish with the grated cheese and the rest of the basil.
Did you know... as well as vitamin C, bell peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.