Name: Marry me meatless meatballs
Total time: 3000 s
Yield: 2
Ingredients: 1 pack vegan meatball; 2 teaspoon easy garlic; 1 tablespoon thyme leaves; 1 teaspoon chilli flakes; 1 jar sundried tomatoes; 1/2 pot vegetable stock; 100 millilitre double cream; 50 gram Italian hard cheese; as needed basil; as needed rigatoni

Step 1

Heat a large saucepan over a medium heat and add 1tbsp olive oil. Add in your M&S More Than meatballs (1 pack) and fry for 5 minutes.

Step 2

Add the M&S Easy garlic (10 g) , sundried tomatoes (1 jar) , thyme leaves (2 g) and chilli flakes (2 g) and give everything a good stir.

Step 3

Add in the double cream (100 mL) and vegetable stock (1/2 pot) , mix everything together and leave to cook on a low heat for another 10 minutes.

Step 4

While the sauce is cooking, cook your rigatoni (as needed) .

Step 5

Five minutes from when your pasta will be cooked al dente, add in the M&S Italian hard cheese (50 g) to your plant-based balls and stir again. Use some of the pasta water to loosen the sauce if needed.

Step 6

Once everything’s ready, serve in bowls with a sprinkle of basil (as needed) , cracked black pepper and some more Italian hard cheese.

Marry me meatless meatballs

RECIPE

Ingredients

To serve

Method

Rate this recipe

Tags

More from Marks & Spencer

Cornish Cruncher cheddar Mediterranean veg tart

Chocolate hazelnut crème coffee

Rhubarb and custard cocktail

'Nduja bruschetta

Lemon roast chicken with spring vegetables

Summery sweetcorn fritters with smashed avocado and poached eggs

Gorgeous grain salad with slow-cooked courgettes

Smoky summery seabass with an ‘nduja and caper sauce

Air fryer aubergine parmigiana bites

Chicory Caesar salad with rosemary croutons

Za’atar-roasted cauliflower, kale and chickpea salad

Golden blond cookies

Baked goat's cheese with honey, blackberries and hazelnuts

Gooey Cornish Cruncher cheddar toasties

Strawberries and cream shortbread crowns

Fully loaded sweet potato and parsnip fries