Pesto Penne Pasta with Meatballs

Name: Pesto Penne Pasta with Meatballs
Yield: 160
Ingredients: 20.0ml Oil; 10.0g Garlic, chopped; 60.0g Onions, diced; 200.0ml Water; 30.0g Knorr Pesto Herb Paste 340g; 400.0g Knorr Pronto Tomato 2kg; 30.0g Sugar; 10.0g Button Mushrooms, sliced; 2.0pc NoMeatballs; 60.0g Pasta, blanched; 60.0g Pesto Tomato Sauce, as above; 30.0g Mozzarella Cheese

Our pesto pasta recipe combines pesto paste and tomato sauce to enhance the dish's flavour. It is also lower in calories, making it an ideal dish to serve the health-conscious. The Vegetarian Butcher NoMeatballs gives the dish heartiness, with the mozzarella adding cheesy goodness to it.

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Pesto Tomato Sauce

Oil 20 ml
Garlic, chopped 10 g
Onions, diced 60 g
Water 200 ml
Knorr Pesto Herb Paste 340g 30 g
Knorr Pesto Herb Paste 340g
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Lim Siang Huat

Teo Soon Seng

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Knorr Pronto Tomato 2kg 400 g
Knorr Pronto Tomato 2kg
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Lim Siang Huat

Teo Soon Seng

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Sugar 30 g

Pesto Tomato Pasta with Meatballs and Mushroom

Button Mushrooms, sliced 10 g
NoMeatballs 2 pc
Pasta, blanched 60 g
Pesto Tomato Sauce, as above 60 g
Mozzarella Cheese 30 g

Western

Main course

Lower in Calories

Plant-based

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Preparation

Pesto Tomato Sauce
- In a pot, sweat garlic,onions with oil till soft.
- Add water and pesto paste into the pot.
- Bring mixture in pot to boil, an fold in pronto tomato and sugar let it simmer for 5 mins.
- Set aside.
Pesto Tomato Pasta with Meatballs and Mushroom
- Saute mushrooms in a pan. Add in The Vegetarian Butcher NoMeatballs and blanched pasta.
- Add in pesto tomato sauce. Bring mixture to boil and let it simmer for 2 mins.
- Plate and assemble.