Plant meatballs with pasta

Image: Vivera
  • Preparation Time: 15 minutes
  • Total Time: 15 minutes

Ingredients

Servings: 2 servings
  • 200 grams
    plant-based meatballs
  • 150 grams
    thin spaghetti
  • 1
    sweet pointed pepper
  • 1 clove
    garlic
  • 10 grams
    basil
  • 50 grams
    rocket
  • 25 ml
    extra virgin olive oil
  • 200 grams
    spinach
  • olive oil
  • salt and pepper

Instructions

  1. Cook the spaghetti according to the packet instructions.
  2. Cut the pointed 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 rocket 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

You may also be interested to taste

Dessert

Chocolate mousse with whipped cream

Dessert

Dutch Apple Cake

beetroot soup

Brunch Inbetween Lunch Soup Starter

Beetroot Soup

You may also be interested to taste

Main Course

Shepherd’s pie

Main Course

Asian Sweet Pepper and Cashew Stir-Fry

Main Course

Mie Wok with Bak Choy

Main Course

Marinated “chicken” pieces with roasted onion

Top