Veggie Balls with Trottole & Basil

This is a great veggie alternate to your normal meatball dinner, packed with fresh summer flavours.

Preparation time: 10 minutes - Cooking time: 20 minutes - Serves: 2

200g Quorn Frozen Swedish Style Balls
200g cherry tomatoes, halved
150g Seeds Of Change Organic Spinach Trottole Pasta
5g chives, snipped
1 tbsp olive oil
1 clove garlic, crushed
2 tsp lemon juice
1 tbsp drained capers
½ x 25g pack basil
10g vegan block, freshly grated

Buy Ingredients from Waitrose Here

1. Preheat the oven to 200°C, gas mark 6. Place the balls in a medium roasting tin and bake for 18-20 minutes until cooked through and golden, adding the tomatoes for the last 5 minutes. Bring a saucepan of lightly salted water to the boil and cook the pasta for 10-12 minutes until tender.

2. Meanwhile, combine the chives, olive oil, garlic, lemon juice and capers in a bowl, and season with plenty of black pepper. Add 2 tbsp of the pasta cooking water and mix well.

3. Drain the pasta and return to the saucepan. Reserve some of the smaller basil leaves, pull the remainder from their stalks and tear into the pan. Stir in the balls and tomatoes. Turn the pasta onto serving plates. Drizzle with the dressing, sprinkle with the vegan block and serve scattered with the reserved basil leaves.

Recipe courtesy of Waitrose & Partners
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