I made this dish after a special trip to Sainsbury’s on our way back from Ikea (what exciting lives we lead… my anti-consumerist mindset was not at its best today)… I’d been planning it all day, having seen a picture of some tomatoes on Instagram in the morning. Inspiring stuff.
I went fairly all-out on the fancy ingredients; when I make it again I probably won’t, so to make it less pricey I’ve put some alternatives at the bottom
Ingredients (serves 2)
Linda McCartney Red Pepper & Chorizo sausages, half a pack.
1 pack plum cherry tomatoes
1 red chilli, seeded and sliced
1/2tsp dried basil, or add fresh basil at the end if you’ve got it
1 dairy-free garlic baguette (Morrisons is my fave)
300g pappardelle or tagliatelle pasta (dried, egg-free)
3 old manky mushrooms, sliced thickly
1/2 pack rocket
Handful dodgy spinach
1/2 pack dairy-free garlic and herb creamy spread
Light olive oil
Defrost three sausages at room temperature/forget to put them in the freezer. Break each one into three and roll into meatballs. Wash hands because they’re orange and oily.
Preheat oven to 160degrees fan approx (depending on garlic bread). Place tomatoes and chilli on a baking tray, coat with oil and dried basil. Roast for around 45 minutes until really soft and nearly burnt.
The next bit takes about 15 minutes, so plan accordingly, depending on pasta and garlic bread cooking time.
Put pasta on to cook. Turn oven up to 180degrees fan.
Put mushrooms slices in between slices of garlic bread (see picture), add to baking tray and cook.
Add meatballs to baking tray, roll around (the meatballs, not you) so coated in oil (hopefully the meatballs, not you), cook for 10 minutes until golden browny orangey red.
When pasta is done, mix in the garlic & herb creamy spread and spinach. Use tongs or a wooden spoon – a spaghetti spoon will mangle the pappardelle. Turn off the heat and leave lid on to wilt the spinach.
Hopefully it’s all done at the same time… if not, reheat whichever elements necessary and plate up:
Place the pasta on a bed of rocket; add meatballs, tomatoes, chilli, serve with garlic bread, copious amounts of black pepper and a drizzle of balsamic glaze because you’re worth it.
Ikea veggie balls, frozen (£4/kg, Linda’s Chorizos are £5-7/kg)
Cherry or salad tomatoes
Any kind of pasta – bonus WFPB points for wholewheat
Rocket, balsamic glaze and creamy spread optional.