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Plant balls with pasta and tomato sauce

HUVUDROLL plant balls with pasta, tomato sauce, baked carrots, roasted onions and elderberry dip

Easy-to-love pasta with plant balls and other green goodies, topped with a fresh dip.

Ingredients ( 4 serve ) : 

PLANTBALL PASTA

HUVUDROLL Plant ball　24 pieces（3/4 pack）
200 g uncooked BÄSTISAR pasta
Salt

TOMATO SAUCE

*Pre-made tomato sauce can be substituted

100 g celery
100 g fennel
200 g onions
200 g carrots
10 g garlic
5 g fennel seeds (ground)
1 g star anise (ground)
1 g black pepper (ground)
¼ g bay leaf
40 g olive oil
20 g tomato puree
400 g whole canned tomatoes
500 g vegetable bouillon
5 g salt
5 g sugar
10 g sherry vinegar

OVEN ROASTED CARROTS

50 g peeled carrot
s1 tbsp cooking oil
Salt and black pepper

ELDERBERRY DIP

*Sour cream can be substituted

1 tbsp. elderberry drink
1 tbsp. white wine vinegar
1 tsp. lemon juice
40 g vegan mayonnaise
10 g of soy yoghurt
Salt and black pepper

ROASTED ONIONS

10 g roasted onions

How to cook (1 serve ) : 

Tomato Sauce

  1. Soften finely-chopped onions, fennel, carrots, celery and garlic in olive oil.
  2. Cook on low heat without browning for about 20 minutes.
  3. Add the spices and tomato puree.
  4. Sauté for about 5 minutes.
  5. Add the tomatoesand the water.
  6. Let simmer for about 1 hour.
  7. Add the vinegar, sugar and salt and bring to a boil.

Oven-roasted carrots

  1. Cut the carrots into 2 cm slices, toss with the cooking oil, season with salt and pepper.
  2. Serve warm.

Elderberry dip

  1. Mix all ingredients while stirring, seasoning with salt and black pepper.
  2. Serve cold.