Pumpkin Pasta with Vegetarian Meatballs Recipe

 Pumpkin Pasta with Vegetarian Meatballs Recipe

Ingredients

1 package of Garden Gourmet Vegetarian Meatballs

400 g butternut squash

150 g zucchini

1 onion

1 clove of garlic

1 large tomato

olive oil for frying

200 g pasta

1 tablespoon tomato paste

1 pinch of salt

1 pinch of black pepper

2 sprigs of fresh thyme

½ lemon

4 ounces of grated vegan cheese

Preparation

Peel the squash with a vegetable peeler and cut into cubes. Cook half of the squash cubes in water with a pinch of salt until soft.

Chop the zucchini, onion and garlic. Cut the tomato into cubes. Remove the thyme leaves from the sprigs and chop.

Cook the pasta according to the package instructions and preheat the oven to 200 ºC. Fry the onion, garlic and thyme with the remaining cubes of pumpkin and zucchini in a little olive oil. Cover the pan and cook for about 10 minutes.

Zest the lemon on top. Add the tomato pulp and chopped tomatoes. Fry a little and season with salt and pepper.

Drain the cooked zucchini. Mix well with a mixer and add the zucchini mixture. Now add the cooked pasta. Add a little pumpkin to make the mixture more liquid if necessary.

Add a little olive oil to a frying pan and cook the meatballs for a few minutes. Pour the pasta mixture into a baking dish and divide the meatballs on top. Sprinkle with some vegan cheese and cook for about 5 minutes in the oven until the cheese has melted.