Classic Spaghetti Fricadelli with Veggie Balls
- Cooking time: 20-30 minutes
- Servings: 10 people
- Categories:
- Italian
- Lactose-free
- Main Dish
- Milk-free
- Pasta
- Vegetarian
In this recipe we used: Nordic Oat balls® 1,5 kg
Ingredients
- 100 ml olive oil
- 2 Yellow onions (chopped)
- 3 garlic cloves (chopped)
- 2000 g Crushed tomatoes
- Salt
- Santa Maria ground black pepper
- 800 g Spaghetti
- 100 ml Rapeseed oil
- 700 g Pulled Oats® Veggie Balls (Classic)
- 200 g Grated parmesan
- 100 g Fresh basil
Instructions
- Heat the olive oil in a pot, add the chopped onion and garlic, fry for 3 minutes, stirring constantly. Pour in the crushed tomatoes, bring to a boil. Reduce the heat and let the sauce simmer for at least 15 minutes. Season with salt and black pepper. Bring a pot of water to a boil, add salt and pasta. Cook according to instructions on pack. Set the oven on 2000C.
- Mix the veggie balls with the oil, spread out on a baking tray and roast in the oven for 8 minutes. Mix the cooked pasta with the tomato sauce. Add the roasted veggie balls and finish off by sprinkling parmesan and fresh basil leaves over the dish