Plant meatballs with pasta

  • Preparation Time: 15 minutes
  • Total Time: 15 minutes


Servings: 2 servings
  • 200 grams
    plant-based meatballs
  • 5 ⅓ ounces
    thin spaghetti
  • 1
    sweet long pepper
  • 1 clove
  • ½ cup
  • 2 ½ cups
  • 25 ml
    extra virgin olive oil
  • 2 tbsp
  • olive oil
  • salt and pepper


  1. Cook the spaghetti according to the packet instructions.

  2. Cut the pepper into rings.

  3. 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.

  4. Drain the pasta and mix evenly with the arugula pesto. Fold in the spinach; the heat of the pasta will make it wilt.

  5. 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.

  6. Mix with the pasta and spoon onto plates.

Courses: Main Course
Difficulty: level 1 (easy)
Cooking time: < 15 minutes
Number ingredients: 5-10 ingredients
Type of dish: pasta
Campaigns: VeggieChallenge

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