Meatball Tagliatelle

No-meat meatballs – just like mama didn’t used to make

Ingredients (serves 2 as a main)

  • 2 cups tomato passata
  • 1/2 large white onion (diced)
  • 1 tbsp tomato purée
  • 2 medium garlic cloves (minced/crushed)
  • 1 tbsp olive oil
  • 1 cup water
  • 1/2 tsp salt & pepper (each)
  • 1/2 tsp herbes de provence
  • 6 Linda McCartney original sausages
  • 1/2 large white onion (finely diced)
  • 1/2 tsp herbes de provence
  • 4 fresh basil leaves (chopped)
  • 1 tsp dried sage
  • 1 tsp onion powder
  • 1 tsp salt & pepper (each)
  • 1 tbsp olive oil
  • 2 portions of tagliatelle or spaghetti


Add the passata, diced onion, tomato purée, crushed garlic, olive oil, salt, pepper, herbes de provence and water to a saucepan. Stir together and simmer over a medium heat for 10-15 minutes until it has thickened.

Meanwhile make your meatballs. Defrost the sausages – either take them out of the freezer and leave them in the fridge overnight or microwave them on low before you start cooking. Once they are soft, add them to a mixing bowl and mash with a fork until they become a ball the texture of sausage-meat.

Add the finely diced white onion, the herbes de provence, chopped basil, sage, onion powder, salt and pepper. Mix together with the fork until well combined. Rub some oil between your hands and make 16 small or 10 large meatballs by rolling the mixture between your palms. Set aside while you heat the oil in a large frying pan.

While the oil is heating, put the pasta on to boil with a pinch of salt and a tiny drizzle of oil to stop it sticking together.

Fry the meatballs in the saucepan for around 5 minutes until they are browned all over and add the tomato sauce. Simmer for another 5 minutes so the meatballs are cooked through.

Once the pasta is cooked, drain it and dish up into two pasta bowls. Spoon over the meatballs and sauce. Top with more chopped fresh basil and grated vegan parmesan (I like VioLife).

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