This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
ingredient_quantity
recipe ingredient
Egg
1
Breadcrumbs
35g
Medium (150g) onion, sliced
150g
Tomato Paste
70g
Can chopped tomatoes
400g
Penne pasta
230g
Oil
1tbsp
Basil
1tbsp
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
63.07 g
Energy
461.64 kcal
Fats
6.56 g
Protein
13.55 g
Nutrition Table Footer
Recipe steps
35 min
5 min
10 min
9 min
2 min
8 min
1 min
Recipe steps
35 min
In a medium bowl place, empty MAGGI Italian Plant-Based Mince, add 1 cup (250mL) water, stir and leave for 10 minutes until water is absorbed.
Egg replacement
To make the meatballs vegan replace the egg. Mix 1 Tbsp of flaxseed meal to 2½ Tbsp of water & leave to thicken for 5 minutes before using.
Recipe steps
35 min
Combine MAGGI Italian Plant Based Mince, egg and breadcrumbs. Mix well and form approx. 16 meatballs on to a tray and refrigerate 10 minutes.
Recipe steps
35 min
Cook pasta according to directions and set aside.
Recipe steps
35 min
Meanwhile, heat a large fry-pan over medium to high heat. Add oil and gently brown meatballs, add onion, cook for 2 minutes, until softened.
Recipe steps
35 min
Add tomato paste, canned tomato and ½ cup (125mL) of water, bring to a boil, reduce heat to a simmer, and cover, stirring occasionally for 8-10 minutes.
Recipe steps
35 min
Lastly add basil to meatballs sauce, serve over pasta and with a green salad if desired. Enjoy!