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.

Watch the recipe here


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

20 minutes

Cooking Time

52 minutes

Follow the steps

Step 1

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.

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.

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