Quorn Meatballs With Fusilli, Green Beans and Sauce  It turns out not just meat and tomatoes work with pasta - you can basically throw any old chopped up fresh veg in with the sauce and it’ll make it a nice change from the usual penne dish. These green beans must be in season cus they were on offer in Tesco and taste like they just came out of the ground! Ingredients: Pasta Quorn Swedish-Style Balls (could use Quorn Mince instead) Chopped Green Beans (could also use up some peas, carrots, spring onions, whatever!) Jar of tomato pasta sauce Steps: You’ll need two pans - a medium pot with boiling water, and a frying pan. While those damn electric hobs are warming up, put your Quorn meatballs in to defrost in the microwave on a medium setting for a minute or two. Chop some onions (nutritious so sneak them in whenever you can) and start frying them and add the ‘meat’balls when they’ve softened up. Shove your pasta in the water if it’s boiling, and defrost your veg now too if it’s frozen. If your meatballs are getting pretty well done, just take them off the heat for now. When the pasta is starting to taste cooked (stab one with a fork and see!) put the green beans or other chopped veg in the water with the pasta and let them boil just a couple of minutes, til they taste hot but still crunchy and like they’re fresh from the garden. Heat a plate in the microwave for a minute, drain the pasta and beans, shove everything into one pan (not the plate!), pour the sauce in, move it around a bit so it doesn’t stick, and when it’s hot all the way through serve with some vegetarian parmesan (if you can find any!) and grind on some salt and pepper. I made this up as I went along, but it turned out a treat - quick, not too much washing up, and adds some veggie variety to your boring old pasta. The Quorn Meatballs are brilliantly ‘meaty’ (if you miss still miss it like me that’s a plus!), and work really well in a meatball sub sandwiches too (recipe coming soon) and I personally think pasta needs some kind of protein with it - cut-up veggie sausages, veggie mince, kidney beans, etc - or it’s not that filling or interesting. This however was really nice, especially if you fork out for some mascarpone to make it creamy!

Quorn Meatballs With Fusilli, Green Beans and Sauce

 It turns out not just meat and tomatoes work with pasta - you can basically throw any old chopped up fresh veg in with the sauce and it’ll make it a nice change from the usual penne dish. These green beans must be in season cus they were on offer in Tesco and taste like they just came out of the ground!

Ingredients:

  • Pasta
  • Quorn Swedish-Style Balls (could use Quorn Mince instead)
  • Chopped Green Beans (could also use up some peas, carrots, spring onions, whatever!)
  • Jar of tomato pasta sauce

Steps:

  1. You’ll need two pans - a medium pot with boiling water, and a frying pan. While those damn electric hobs are warming up, put your Quorn meatballs in to defrost in the microwave on a medium setting for a minute or two. Chop some onions (nutritious so sneak them in whenever you can) and start frying them and add the ‘meat’balls when they’ve softened up. Shove your pasta in the water if it’s boiling, and defrost your veg now too if it’s frozen.
  2. If your meatballs are getting pretty well done, just take them off the heat for now. When the pasta is starting to taste cooked (stab one with a fork and see!) put the green beans or other chopped veg in the water with the pasta and let them boil just a couple of minutes, til they taste hot but still crunchy and like they’re fresh from the garden.
  3. Heat a plate in the microwave for a minute, drain the pasta and beans, shove everything into one pan (not the plate!), pour the sauce in, move it around a bit so it doesn’t stick, and when it’s hot all the way through serve with some vegetarian parmesan (if you can find any!) and grind on some salt and pepper.

I made this up as I went along, but it turned out a treat - quick, not too much washing up, and adds some veggie variety to your boring old pasta. The Quorn Meatballs are brilliantly ‘meaty’ (if you miss still miss it like me that’s a plus!), and work really well in a meatball sub sandwiches too (recipe coming soon) and I personally think pasta needs some kind of protein with it - cut-up veggie sausages, veggie mince, kidney beans, etc - or it’s not that filling or interesting. This however was really nice, especially if you fork out for some mascarpone to make it creamy!

Posted 1 year ago