Vegetarian meatballs in tomato sauce with pumpkin and penne
Ingredients
4 persons
For the tomato sauce with pumpkin and penne
- 130 grams whole wheat penne
- 17.6 oz ELVEA passata with basil
- 600 grams of butternut squash
- 2 red bell peppers
- 2 rode uien
- 1 clove garlic
- 1 tablespoon rice oil
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- pepper
- salt
For the vegetarian meatballs
- 1 package vegan ground mince
- 1 handful fresh parsley
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 pinch cayenne pepper
- 2 tablespoons rice oil
- 1 handful fresh basil
For the finish
- 1 handful of parmesan shavings
- 1 handful arugula
Preparation
-
1
Cook the penne al dente in salted water. Drain and rinse under cold running water.
-
2
Preheat the oven to 220 degrees Celsius. Cut the butternut squash and bell pepper into cubes and the onion into wedges. Spread all the vegetables on the baking sheet and add the minced garlic. Drizzle with rice oil, sprinkle with half of the oregano and basil, and season with pepper and salt. Stir everything well and spread evenly on the baking sheet. Roast in the oven for 20 minutes.
-
3
Put the minced meat in a bowl and sprinkle with parsley, thyme, paprika, and cayenne pepper. Mix well with a fork and roll into small balls. Heat the rice oil in a pan and fry the balls until nicely browned.
-
4
Heat the passata in the pot where the pasta was cooked. Add the other half of the dried oregano and dried basil.
-
5
Remove the vegetables from the oven. Add the roasted vegetables, vegetarian meatballs, and pasta to the tomato sauce and stir well.
-
6
Toss the penne with the meatballs in a bowl and finish with some arugula and Parmesan cheese.
