Baked Veggie Pasta with Soya Meatballs
Ingredients
- pasta (any type, preferably with larger holes)
- garlic
- onion
- leek
- oil
- vegan meatballs
- broccoli
- green peas
- green beans
- zucchini
- bell pepper
- oregano
- basil
- salt
- black pepper
- 1-2 cans crushed tomatoes
Topping
- bread crumbs
- vegan parmesan
- herb mix
- black pepper
Optional additions
- vegan cheese
Preparation
Place pasta in a pot of salty water and boil until soft, about 8-10 minutes, then drain
In a frying pan, add garlic, onion, leek, and oil, and fry for a few minutes
Add vegan meatballs and chosen veggies such as broccoli, green peas, green beans, zucchini, or bell pepper
Season with oregano, basil, salt, and black pepper
Add 1-2 cans of crushed tomatoes and additional seasoning if necessary
In a greased baking dish, add the boiled pasta
Pour the veggie and tomato sauce over the pasta and mix together
Sprinkle a mixture of bread crumbs, vegan parmesan, herb mix, and black pepper on top and cover with foil
Bake in the oven at 180C for 40-45 minutes
Remove the foil during the last 15 minutes to allow the top to become crunchy
Optionally, add vegan cheese on top or incorporate it into the pasta dish
Tips
Use any type of pasta and vegetables you have available
No precise measurements are needed as this dish is meant to be freestyle and adaptable
Save any extra pasta or vegetable mixture for another meal or to eat as is
