Plant balls with pasta and savoury tomato-spinach ragout

Ingredients

• 400 g cherry tomatoes
• 400 g crushed tomatoes
• 2 yellow onions
• 175 g spinach
• 1 yellow pepper, grilled
• 2 tbs tomato purée
• 2 garlic cloves
• 1 bay leaf
• 1 tsp fine ground cumin
• 2 tbs cooking oil
• dried chilli blend
• salt and freshly ground black pepper
• 500 g HUVUDROLL plant balls
• 280 g BÄSTISAR pasta
• 3 spring onions
• 100 g aged cheese, preferably parmesan

Step by step

Tomato and spinach ragout 

1. Finely chop the garlic and onions, fry them slowly in some oil in a large, tall pan until golden-brown.
2. Chop cherry tomatoes and yellow peppers and add them.
3. Add the crushed tomatoes, bay leaf, tomato purée, and cumin and season with chilli, salt and pepper to taste.
4. Stir well, cover the pan with a lid and allow to simmer on low heat for approximately 30 minutes, stir occasionally.
5. Add chopped spinach and let simmer for 5 minutes. Season if needed.

Spring onion and cheese sprinkles

1. Slice the green part of the spring onions into fine slices. 
2. Shave flakes of the cheese and mix it with the spring onions.

Assemble: Heat the plant balls according to the instructions on the package. Boil the pasta, drain it and put it on a plate together with the ragout and plant balls. Add the spring onion and cheese sprinkles. Enjoy!

These ingredients are a must