Eerie Linguine with Full Moon Veggie Meatballs
in roasted vegetable sauce with haunted basil- Gluten
- Haver
- Soja
- Tarwe
- Gerst
- Milk (including lactose)
- Selderij
- Mosterd
- May contain traces of allergens
- Ei
- Soja
Passata di pomodoro is made from fresh, ripe tomatoes that are cooked and then strained. It makes the perfect base for a variety of pasta or pizza sauces!
Ingredients
5 piece
Unbelievaballs from the Vegetarian Butcher®
(Contains: Gluten, Haver, Soja, Tarwe, Gerst May be present: Selderij, Mosterd)
90 g
Linguine
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
100 g
Passata
½ piece
Garlic
5 g
Fresh basil
(May be present: Selderij)
½ piece
Tomato
20 g
Grated Italian cheese
(Contains: Milk (including lactose))
1.5 teaspoon
Ground paprika
½ piece
Bell pepper
½ piece
Red onion
½ sachet(s)
Sicilian-style herb mix
Not included in your delivery
½ piece
Low sodium vegetable stock cube
½ teaspoon
Balsamic vinegar
1 tablespoon
Olive oil
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- 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, then add the Sicilian-style herbs and the 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).
- Cook the linguine for 9 - 11 minutes.
- Reserve 50ml pasta water per person, then drain and set aside.
- Roughly chop the basil in the meantime.
- Transfer the roasted vegetables to a tall container.
- Add the passata, the pasta water, the balsamic vinegar, the 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.
Tip: you can also use a blender to make the sauce if preferred.
- Meanwhile, heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the veggie meatballs for 5 - 6 minutes or until done.
- Transfer the sauce and the linguine to the veggie meatballs and mix well to combine.
- Cook for 1 more minute.
- Serve the linguine on plates.
- Garnish with the cheese and the rest of the basil.
