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Pasta with Quorn meatballs and greens

A delicious and healthy meatball recipe using Quorn meatballs as a vegetarian alternative. Garnish with a grating of parmesan for an easy midweek dinner.

Serves 4

Prep Time 10 min

Cooking Time 20 min

Ingredients

  • 1tbsp olive oil
  • 450g frozen Quorn Swedish Style Meatballs
  • 1 large red pepper, thinly sliced
  • 2 x 400g tins chopped tomatoes
  • 1tbsp balsamic vinegar
  • Pinch chilli flakes
  • 1tsp sugar
  • 250g fettuccine or linguine
  • 250g cavolo nero, shredded
  • ½ x 25g bunch fresh basil leaves
  • 30g parmesan-style vegetarian cheese, grated

Method

  1. Heat the oil in a deep non-stick frying pan over a medium-high heat. Add the frozen Quorn meatballs and the pepper and cook, stirring gently, for 5 min or until the meatballs are browned and the pepper is tender.
  2. Add the tomatoes, balsamic vinegar, chilli flakes and sugar and bring to the boil. Reduce the heat to low, then simmer for 10–12 min until the sauce thickens slightly.
  3. Meanwhile, cook the pasta in a large pan according to the pack instructions, adding the cavolo nero for the last 2 min of the cooking time. Drain, then return to the pan. Add the meatballs and sauce and toss together.
  4. Divide among 4 bowls, then scatter over the basil and cheese to serve.

TIP If you can’t get hold of cavolo nero, use spinach, adding it to the sauce in step 2 for the last 2 min of cooking.

Nutrition per serving

Read more on how we calculate nutrition.
423 26.1g 9.7g 3.6g 8.7g 14.6g 1.5g 215mg 60.4g 3mg

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