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

Who says comfort food can’t be green? Dig into a colorful 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

14 oz cherry tomatoes

14 oz crushed tomatoes

2 yellow onions

6 oz spinach

1 yellow pepper, grilled

2 tbsp tomato paste

2 garlic cloves

1 bay leaf

1 tsp ground cumin

2 tbsp cooking oil

Dried chili blend

Salt and freshly ground black pepper

17 oz HUVUDROLL plant balls

10 oz BÄSTISAR pasta

3 green onions (scallions)

3.5 oz aged cheese, preferably parmesan

Step by step

Tomato and spinach ragout

  1. Finely chop the garlic and onions, sauté them slowly in some oil in a large, deep pan until golden-brown.
  2. Chop cherry tomatoes and yellow peppers and add them.
  3. Add the crushed tomatoes, bay leaf, tomato paste, and cumin. Season with chili, salt and pepper to taste.
  4. Stir well, cover 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. Adjust seasoning if needed.

Green onion and cheese topping
Thinly slice the green part of the spring onions. Shave flakes of the cheese and mix it with the green onions.

Assemble
Heat the plant balls according to the instructions on the package. Cook the pasta, drain it and serve it on a plate with the ragout and plant balls. Top with green onion and cheese mixture.

Enjoy!

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