This is full of so much juiciness. We licked the plate clean! Using @futurefarm plant based meatballs, and they really have perfected that meaty taste  texture, plus they hold flavour so well – we loved it and sure you guys will also.

1 tsp. Sea salt
1 tsp black pepper
1 tbsp. all purpose seasoning
1 tsp all spice
1 tsp dried thyme
2 tbsp olive oil
1 medium onion diced
4 garlic cloves chopped
1 carrot strips
2 spring onions strips
1/2 Yellow, orange, green, red bell peppers strips
500ml vegan stock
1 tsp browning
1 tbsp syrup
500ml water
500g penne pasta
Vegan parmigiana

Add future farm meatballs to a mixing bowl then season with salt, black pepper, all purpose, all spice, dried thyme then give a mix.

In a frying pan add some olive oil on a medium heat then add onions, garlic, carrots, spring onions and bell peppers and caramelise until soft then set aside.

Add meatballs to the pan and brown for a few minutes on each side until cooked, make the sauce by mixing vegan stock, browning or soy and syrup them give a whisk and add to pan and mix with meatballs then simmer for 5 mins.

Boil some water in a saucepan with a little salt then cook pasta.

Combine, pasta veggies and meatballs together then enjoy with some vegan parmigiana!

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