15 mins
preparation
15 mins
cooking
Easy
4
Servings
Mmm... that’s the sound of the delicious medley of Mediterranean vegetables and our meat-free meatballs. This vegetarian meal idea is quick to make, wholesome and perfect for a summer BBQ or dinner. Combine nutritious veg, protein-packed Green Cuisine Meat-Free Meatballs and Penne pasta that will satisfy even the fussiest eaters.
So delicious, you might find yourself saying: "Whoops! I am a bit veggie"
Our method
Oven
- Gently start to pan cook your meatballs until they are soft enough to place on a skewer.
- Chop up the peppers and courgettes into squares to fit onto the skewers.
- Thread the skewers with the vegetables and balls, placing the cherry tomatoes at the ends.
- Boil the pasta for 8-10 mins until cooked.
- Meanwhile roast the skewers in a hot oven, as per the instructions on the Green Cuisine Meat-Free Meatballs pack.
- Mix the drained pasta with pesto, ensuring the Penne is coated in the sauce.
- When cooked, place the skewer on top of the pasta.
- Serve with grated Parmesan.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
1
pack
Green Cuisine Meat-Free Meatballs
4
Cherry tomatoes
1/2 small
courgette
1/2
Red pepper
400
g
Pasta
2
tablespoons
of grated Parmesan
1
tablespoon
of roasted pine nuts
2-3
tablespoons
of pesto
