Vegetable frikkadel on wholewheat pasta served with a zingy tomato sauce
Ingredients (4 portions)
| Amount | Measure | Name |
|---|---|---|
| 100.00 | g | Punnet mushrooms , finely chopped |
| 1.00 | pc | Onions , chopped |
| 1.00 | pc | Baby marrow/courgettes ''Zucchini'' |
| 1.00 | pc | Carrots |
| 25.00 | g | Nuts, Cashew |
| 100.00 | g | Bread crumbs |
| 30.00 | ml | Parsley, fresh |
| 5.00 | g | Robertsons Veggie Seasoning |
| 350.00 | g | Pasta, tagliatelle |
| 500.00 | ml | Water (cold) |
| 35.00 | g | KNORR Brown Roux 6 x 750g |
| 100.00 | ml | KNORR Tomato Pronto 6 x 2kg |
| 10.00 | ml | Knorr Mozambican Peri-Peri Marinade & Basting |
Preparation
1.Cook the mushrooms in medium heat till moisture has evaporated.
2.Place the onion, courgette, carrot and nuts in food processor.
3.Stir in the breadcrumbs, parsley and veggie seasoning. Roll into small ball shapes and chill.
4.Cook the pasta in boiling water until fully cooked. Drain and keep hot
5.Cook the frikkadels in a little oil in a frying pan for about 8 minutes before turning and continue cooking.
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