Bucatini + ‘Meat’balls

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we changed the recipe slightly from the photo - basil is on the side ✌️✌️

**cashew parm was added as well 🍃

What to get out of the bag

tomato Sauce (Red one)

pasta

meatball mix

basil

cashew parm

ingredients: found at the end of this page

Step 1

Preheat your oven to 425F

Bring a large pot of water + a pinch of salt up to a boil. Once boiling add in your pasta and let cook for ~9 minutes or until the pasta is no longer ‘crunchy’ to taste. Strain and set aside.

Step 2

‘Meatballs’ - form your meatballs into 6 x 40g meatballs (just smaller than a golf ball) transfer to a backing sheet and cook for ~ 10 minutes.

Bring a large pan with a splash of oil up to medium heat. Once your meatballs are about half way done add in your pasta sauce to get it up to temperature. Add in your pasta and toss in the sauce to ensure even coating. Once your ‘meatballs’ are done add them to the mix, turn the temperature down to low, and use a spoon to over them in the sauce and let cook for ~ 3 minutes covering them once or twice.

Step 4

Plate your pasta, then your ‘meat’balls and garnish with your basil, salt & pepper, olive oil & cashew parm. ENJOY 😊🌸🌿

Ingredients 📚

meatballs: tvp, onion, mustard, onion powder, garlic powder, cumin, oregano, walnuts, black beans

pasta sauce: carrot, onion, celery, tomato, oregano, salt + pepper, san marzano tomatoes, basil

pasta: bucatini (gf option: GF spaghetti)