Macaroni with tomato sauce and vegan meatballs

Name: Macaroni with tomato sauce and vegan meatballs
Prep time: 15 min
Total time: 15 min
Yield: 4 people
Ingredients: 400 g macaroni; 400 g vegan meatballs; 700 g tomato passata; 1 onion; 2 cloves garlic; 2 tsp Italian herbs; 2 tbsp olive oil; 15 g fresh basil; 4 tbsp vegan parmesan; to taste salt and pepper

Ready in a quarter of an hour, also lovely cold the next day

Active: 15 min 710 kcal per person 32 g protein per person Lunch

Shopping list for this recipe

Protein source: vegan meatballs · Carb source: macaroni

Ingredients for 4 people

400 g macaroni
400 g vegan meatballs
700 g tomato passata
1 onion, finely chopped
2 cloves garlic, cloves, crushed
2 tsp Italian herbs
2 tbsp olive oil
20 g fresh basil, leaves
10 tbsp vegan parmesan
to taste salt and pepper

Method

Cook the macaroni in salted water according to the packet. Drain.
Heat 1 tbsp of olive oil in a pan. Fry the vegan meatballs for 6 min until brown all over. Scoop them out of the pan.
Heat the rest of the oil in the same pan. Fry the onion for 3 min until translucent.
Add the garlic and Italian herbs. Fry for 1 min.
Pour in the passata and simmer for 5 min. Season with salt and pepper.
Put the meatballs back into the sauce and warm through for 2 min.
Stir the macaroni through the sauce. Scatter the basil and vegan parmesan over it.