Serves: 4
Ingredients:
For the Meatballs
- 6 Heck Meat-Free Sausages (about 300g)
- 1 tbsp olive oil
- 250g cooked beetroot (vac-packed or roasted, not pickled)
- 100g feta cheese (plus extra for garnish)
- 2 cloves garlic, peeled
- 2 tbsp olive oil
- Juice of ½ lemon
- 50ml vegetable stock or pasta water (more if needed)
- Salt & black pepper, to taste
- 300g linguine, spaghetti, or rigatoni
- 40g toasted walnuts or pine nuts
- 1 tbsp chopped fresh parsley or micro herbs
- Zest of ½ lemon
- Extra virgin olive oil, for drizzling
Method:
1. Prepare the Meatballs
- Remove the skins from the meat-free sausages.
- Roll the filling into small balls (about 2–3cm diameter).
- Heat 1 tbsp olive oil in a frying pan over medium heat.
- Fry the meatballs for 6–8 minutes, turning until evenly golden and cooked through. Remove and keep warm.
2. Cook the Pasta
- Bring a large pot of salted water to the boil.
- Cook the pasta according to packet instructions until al dente.
- Reserve 100ml of the pasta cooking water, then drain.
3. Make the Beetroot & Feta Sauce
- In a blender or food processor, add beetroot, feta, garlic, olive oil, lemon juice, and 50ml of the pasta water (or vegetable stock).
- Blend until smooth and creamy.
- Season with salt and pepper to taste.
- Adjust consistency with extra pasta water if too thick.
4. Combine & Plate
- Toss the drained pasta with the beetroot–feta sauce until well coated.
- Swirl a portion of pasta into the centre of each plate.
- Arrange 3–5 meatballs on top and around the pasta nest.
5. Garnish & Serve
- Sprinkle with extra crumbled feta.
- Scatter toasted walnuts or pine nuts for crunch.
- Add a handful of parsley or micro herbs.
- Finish with lemon zest and a drizzle of extra virgin olive oil.