You season this pasta with Sicilian herbs. This mix includes tomato, onion, pepper, basil and oregano.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
5 piece
Unbelievaballs from the Vegetarian Butcher®
(Contains: Haver, Soja, Tarwe, Gerst May be present: Mosterd, Selderij)
90 g
Linguine
(Contains: Tarwe, Gluten May be present: Mosterd, Ei, Soja)
100 g
Passata
½ piece
Garlic
5 g
Fresh basil
(May be present: Selderij)
½ piece
Tomato
20 g
Grated Italian cheese
(Contains: Melk (inclusief lactose))
1.5 teaspoon
Ground paprika
½ piece
Bell pepper
½ piece
Red onion
½ sachet(s)
Sicilian-style herb mix
½ piece
Low sodium vegetable stock cube
½ teaspoon
Balsamic vinegar
1 tablespoon
Olive oil
½ teaspoon
Sugar
to taste
Salt and pepper
Preheat the oven to 200°C. Roughly chop the bell pepper, onion and tomato. Peel the garlic clove.
Transfer the garlic clove and the vegetables to an oven dish. Drizzle with olive oil and then add the Sicilian-style herbs and paprika. Season with salt and pepper, then toss well to coat. Roast in the oven for 15 - 20 minutes.
Did you know... as well as vitamin C, bell peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.
Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount). Boil the linguine for 9 - 11 minutes, then reserve 50ml pasta water per person before draining and setting aside.
Meanwhile, heat a drizzle of olive oil in a frying pan over medium-high heat and fry the veggie meatballs for 5 - 6 minutes or until done. Roughly chop the basil in the meantime.
Transfer the roasted vegetables to a tall container along with the passata, pasta water, balsamic vinegar, sugar and half of the basil. Use an immersion blender to process into a smooth sauce (see Tip). Season to taste with salt and pepper, then mix the sauce with the linguine and the veggie meatballs. Cook for 1 more minute.
Tip: you can also use a blender to make the sauce if preferred.
Serve the linguine and veggie meatballs on plates. Garnish with the grated cheese and the rest of the basil.