Ooh, vegetarian meatballs. I prefer vegetarian ones – JD, 4
This is what we had for dinner this evening. It’s been a while since we had meatballs. Why? Well mainly because I’m vegetarian, secondly because I can’t abide Quorn and thirdly because the only soya-based meatballs I’ve ever liked are sold by the supermarket whose name we do not speak.
The vegetarian freezer section in ASDA took on a heavenly glow today, though, as I discovered they sell their own brand of soya meatballs and soya mince – huzzah! We bought a few packets of each – y’know, in case of the apocalypse – and headed home in triumph.
So this evening’s recipe is a simple one: tagliatelle with vegetarian meatballs in a tomato, garlic and vegetable sauce, finished with fresh basil.
Ingredients (feeds four)
- 1/2 tbsp olive oil
- 2 yellow peppers
- 1 large courgette
- 1 clove of garlic
- 2 tins of chopped tomatoes
- 1 pack of ASDA Meat Free Meat Balls
- Pinch of nutmeg
- 20g bunch of fresh basil
- 300g dried tagliatelle
- Put the meatballs on a baking tray and cook for 10 minutes at 160C
- Meanwhile, de-seed the peppers and roughly chop into inch pieces
- Halve the courgette and cut into roughly half-inch slices
- Warm the olive oil in a pan and fry the veg until softening
- Finely chop the garlic and add to the pan, along with the meatballs
- Fry for a minute or two then add the tomatoes
- Add a pinch of nutmeg, bring up to the boil then leave to simmer
- Boil the pasta
- Just before plating up, add a good covering of fresh basil to the sauce and stir in
- Save a few leaves so that you can serve with a little fresh basil on the top