Pasta with plant-based meatballs
- Preparation Time: 15 minutes
- Total Time: 15 minutes
Ingredients
Servings:
2
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200 gramsplant-based meatballs e.g. Vivera Plant Meatballs
-
150 gramsthin spaghetti
-
1sweet pointed pepper
-
1 clovegarlic
-
10 gramsbasil
-
50 gramsrocket
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25 mlextra virgin olive oil
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200 gramsspinach
-
olive oil
-
sant and pepper
Instructions
-
Cook the spaghetti according to the packet instructions.
-
Cut the pointed pepper into rings.
-
Coarsely chop the garlic and basil. Add to a measuring cup with the rocket and extra virgin olive oil and puree to make a coarse pesto. Season to taste with salt and pepper.
-
Drain the pasta and mix evenly with the rocket pesto. Fold in the spinach; the heat of the pasta will make it wilt.
-
Heat a tablespoon of olive oil in a frying pan and fry the meatballs with the pointed pepper for five minutes until brown and done.
-
Mix with the pasta and spoon onto plates.
