Plant meatballs with pasta

Image: Vivera
  • Preparation Time: 15 minutes
  • Total Time: 15 minutes


Servings: 2
  • 200 grams
    plant-based meatballs
  • 150 grams
    thin spaghetti
  • 1
    sweet pointed pepper
  • 1 clove
  • 10 grams
  • 50 grams
  • 25 ml
    extra virgin olive oil
  • 200 grams
  • olive oil
  • salt and pepper


  1. Cook the spaghetti according to the packet instructions.
  2. Cut the pointed pepper into rings.
  3. Coarsely chop the garlic and basil. Add to a measuring cup with the rocket and extra virgin olive oil and puree to make a coarse pesto. Season to taste with salt and pepper.
  4. Drain the pasta and mix evenly with the rocket pesto. Fold in the spinach; the heat of the pasta will make it wilt.
  5. Heat a tablespoon of olive oil in a frying pan and fry the meatballs with the pointed pepper for five minutes until brown and done.
  6. Mix with the pasta and spoon onto plates.


Courses: Main Course
Difficulty: Level 1 (easy)
Cooking time: < 15 minutes
Number ingredients: 5-10 ingredients
Type of dish: Pasta
Campaigns: VeggieChallenge

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