PLANT-BASED PASTA BAKE
YIELD: Serves 8-10
INGREDIENTS
PASTA
- 5 g (2 tsp) Salt
- 250 g Pasta
- 30 ml (2 Tbsp) Oil
PLANT-BASED BALLS & SAUCE
- 125 ml (½ cup) Oil, for frying
- 300 g (2 medium) Onions, grated
- 130 g (1 sachet) 130 g Tomato Mince R/P (08433026)
- 800 ml (3¼ cups) Water
- 410 g (1 tin) Tomatoes, chopped
- 50 g (3 Tbsp) Tomato paste
- 1 kg Plant-based balls – made using Like Meat™ Vegetarian Beef-Style Seasoning (02904025), Arcon® T Coloured Mince IP (70100129) and Like Meat™ Vegetarian Meat Analogue Stabiliser (01670020)
- 100 g Parmesan cheese, grated
METHOD
1. Bring a large pot of water to the boil. Add the salt and pasta, cook for 10 - 15 minutes or until al dente. Drain the pasta and add the oil to prevent sticking. 2. Heat half of the oil in a large pot and fry the onions until soft and transparent. 3. Add Tomato Mince R/P and gradually add the water. Stir continuously until mixture boils. Stir in the tomatoes and tomato paste. 4. Reduce heat and simmer for 30 - 40 minutes, stirring occasionally, until the sauce has thickened. 5. Heat the remaining oil in a frying pan and fry the soya-based balls until browned. 6. Pour the tomato sauce over the cooked balls and pasta and mix through. Top with grated parmesan cheese to serve.