Plant meatballs with pasta
|200 grams||plant-based meatballs|
|150 grams||thin spaghetti|
|1||sweet pointed pepper|
|25 ml||extra virgin olive oil|
|salt and pepper|
- Prep Time: 15 minutes
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.
|Difficulty||Level 1 (easy)|
|Cooking time||< 15 minutes|
|Number ingredients||5-10 ingredients|
|Type of dish||Pasta|