Bake the ACCRO plant-based meatballs in the oven at 180°C for 7 minutes. Set aside and keep warm. Cut off the asparagus tips.
Pappardelle with veggie meatballs
and tomato sauce
A simple and tasty vegetarian recipe. Looking for something easy and delicious? You’ve come to the right place! Try our recipe idea for plant-based meatballs and pappardelle with tomato sauce. Serve up something new and different that everyone will love. Feel free to replace the pappardelle with your favourite pasta!
Suitable for flexitarians / vegetarians
To make it vegan, replace the parmesan with vegetable cheese and the pappardelle with egg-free pasta.
Ingredients for 2-3 people
- 200 g ACCRO plant-based meatballs
- 200 g pappardelle pasta
- 400 g canned crushed tomatoes
- 100 g green asparagus
- 1 onion
- 1 clove of garlic
- 1 tablespoon olive oil
- 1 sprig of thyme
- basil
- parmesan cheese
- salt, pepper
Food Preparation Time
Cooking Time
Follow the steps
Step 1
Step 2
Heat the olive oil in a frying pan. Add the asparagus tips. Cook over low heat, covered, for 5 minutes.
Step 3
Mince the onion. Add some olive oil to a pot and sweat the minced onion for 3 minutes. Add the crushed tomatoes. Add a crushed garlic clove and a sprig of thyme. Salt to taste. Simmer covered over low heat for 30 minutes.
Step 4
Remove the garlic and thyme. Taste and adjust seasoning.
Step 5
Meanwhile, cook the pasta in boiling water for 7 minutes. Drain the pasta and add it to the sauce.
Step 6
Arrange the pasta on a plate, add the asparagus tips and the meatballs. Garnish with shaved Parmesan cheese and a few basil leaves. Serve and enjoy!
Step 7
Chef's tip: depending on the season, you can replace the asparagus with sautéed courgettes.
