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Plant balls with pasta, tomato & spinach ragout, parmesan cheese and spring onion

Who says comfort food can’t be green? Dig into a colourful plate of plant balls, pasta, and a rich tomato-spinach ragout – topped with parmesan and a pop of spring onion.

Two deep plates are placed on a pink table and contain a dish of pasta, plant balls, and a sauce of tomato and spinach.

Serves: 4 | Preparation time: 60 minutes

Ingredients

400 g cherry tomatoes

400 g crushed tomatoes

2 yellow onions

175 g spinach

1 yellow pepper, grilled

2 tbs tomato purée

2 garlic cloves

1 bay leaf

1 tsp fine ground cumin

2 tbs cooking oil

dried chilli blend

salt and freshly ground black pepper

500 g HUVUDROLL plant balls

280 g BÄSTISAR pasta

3 spring onions

100 g aged cheese, preferably parmesan

Step by step

Tomato- and spinach ragout

  1. Finely chop the garlic and onions, fry them slowly in some oil in a large, tall pan until golden-brown.
  2. Chop cherry tomatoes and yellow peppers and add them.
  3. Add the crushed tomatoes, bay leaf, tomato purée, and cumin and season with chilli, salt and pepper to taste.
  4. Stir well, cover the pan with a lid and allow to simmer on low heat for approximately 30 minutes, stir occasionally.
  5. Add chopped spinach and let simmer for 5 minutes. Season if needed.

    Spring onion and cheese sprinkles
    Slice the green part of the spring onions into fine slices. Shave flakes of the cheese and mix it with the spring onions.

    Assemble
    Heat the plant balls according to the instructions on the package. Boil the pasta, drain it and put it on a plate together with the ragout and plant balls. Add the spring onion and cheese sprinkles.

    Enjoy!

A pale green plate contains a dish of pasta, plant balls and a ragout of tomato and spinach with parmesan and spring onions.