Name: Linguine with meatballs recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 golden shallot, finely chopped; 300g packet frozen Plant Based Meatballs; 1 garlic clove, crushed; 150 ml of vegetable stock; 500 g of passata; 200 ml of water; ¼ piece of capsicum (in one piece); 400 g of dry linguine; Freshly grated parmigiano cheese; Basil leaves, to serve; Freshly ground black pepper

by Silvia Colloca - Birds Eye Last updated on 09/23/2021

This super easy, plant-based linguine with meatball recipe is perfect for cooking with the kids and great as leftover lunches. - Australia's Best Recipes Team

Ingredients

2 tablespoons extra-virgin olive oil
1 golden shallot, finely chopped
300g packet frozen Birds Eye Plant Based Meatballs
1 garlic clove, crushed
150 ml of vegetable stock
500 g of passata
200 ml of water
¼ piece of capsicum (in one piece)
400 g of dry linguine
Freshly grated parmigiano cheese
Basil leaves, to serve
Freshly ground black pepper

Method

Step 1

Heat the olive oil in a large frypan over medium heat, add the shallot and cook for 1 minute.
Step 2

Add the Birds Eye Meatballs, stir well for 1-2 minutes add garlic, cook for 30 seconds then deglaze with stock and cook for another 1-2 minutes
Step 3

Add passata, water, add capsicum piece then reduce the heat to low and simmer for 30 minutes or until slightly reduced. If it looks too dry add a little water.
Step 4

Bring a large saucepan of water to the boil, cook linguine for 8-9 minutes to a perfect al dente. Using a spaghetti spoon, transfer the pasta straight into the sugo, dragging a little of the cooking water with it and toss well over medium heat for 20–30 seconds.
Step 5

Discard the capsicum. Finish with a generous dusting of parmigiano, some basil leaves and a good grinding of pepper