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Plant-Based Meatball & Roasted Veg Linguine

Plant-Based Meatball & Roasted Veg Linguine

with Parsley

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We love good Veggie Plant-Based Meatball & Roasted Veg Linguine and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:Cereals containing GlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)


1 unit(s)

Red Onion

1 clove

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

1 pack(s)

Vivera Plant Meatballs

(ContainsCereals containing Gluten, SoyaMay containEgg, Milk)

1 pack(s)

Finely Chopped Tomatoes with Basil

1 sachet

Tomato Puree

200 grams


(ContainsCereals containing Gluten)

Not included in your delivery

½ tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3042 kJ
Energy (kcal)727 kcal
Fat9.0 g
of which saturates1.0 g
Carbohydrate114 g
of which sugars32.0 g
Protein39 g
Salt3.16 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Trim the courgette then quarter lengthways. Chop widthways into small pieces. Pop the aubergine and courgette chunks onto a large baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out in a single layer. TIP: Use two baking trays if you need to, you want the vegetables to be nicely spaced apart. Roast on the top shelf of your oven until golden brown and cooked through, 25-30 mins. Turn halfway through cooking.


Bring a saucepan of water up to the boil with 0.5 tsp salt for the pasta. Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).


Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the Vivera plant-based meatballs and cook, turning occasionally, until browned all over, 3-4 mins. Transfer to a plate and set aside. Return the frying pan to medium-high heat with another drizzle of oil if needed and add the red onion. Cook, stirring occasionally until soft, 4-5 mins. Add the garlic and cook for another minute.


Add the chopped tomatoes and tomato puree to the frying pan and season with salt and pepper. Add the sugar (see ingredients for amount). Simmer until thick and tomatoey, 10-12 mins.


Meanwhile, when the vegetables have around 12 mins left, add the linguine (see ingredients for amount) to the pan of boiling water and cook until tender, 12 mins. When the vegetables are cooked, stir them through the tomato sauce along with the browned meatballs, adding a splash of water if you need to. Bring to a simmer and cook until everything is piping hot. Taste and season with salt and pepper.


Drain the linguine in a colander and add to the meatball sauce with half the parsley, stirring well so that everything is evenly mixed together. Divide between your bowls and top with the remaining parsley. Enjoy!