Cheezy ‘Meatball’ Pasta Bake (Vegan)

A super Cheezy 'Meatball' Pasta Bake made using 2 of my fave @flexiblefoodsau products! Firstly, the Taste of Italy Plant-Based Mince - made of texturised pea protein & all the delicious Italian spices, high protein & cooked in just 4 mins! And second, their NEW Cheezoning! This stuff is a game changer! I sprinkle it over EVERYTHING, from pizzas to nachos to salads, or like today, make cheesy dairy free cheese sauce with it!

Ingredients (serves 3)

'Meatballs':

• 1 packet @flexiblefoodsau Taste of Italy Plant-based Mince

• 1 egg/vegan egg

• 1 heaped tbsp coconut flour

Tomato Sauce:

• 1 can of crushed tomatoes

• 2 garlic cloves

• 1.5 cups chopped veg (I used onion, capsicum, carrot, zucchini & mushrooms)

• 3/4 cup water

Cheezy Sauce:

• 2 tbsp @flexiblefoodsau Original Cheezoning

• 1 tbsp tapioca flour

• 1/4 cup cashews (soaked for 3hrs)

• 1/2 cup almond milk

Pasta:

• 250g pasta of choice

Method

PASTA: Cook pasta according to packet instructions.

TOMATO SAUCE: In a blender, blitz canned tomatoes, garlic cloves & water until smooth. The add in the chopped veg & pulse until combined, you still want some small chunks so don't over do. Add more water if you want a thinner sauce. Set aside.

CHEEZY SAUCE: Add all cheezy sauce ingredients to a blender and blend until smooth and creamy. Set aside.

MEATBALLS: To make the 'meatballs', pour the @flexiblefoodsau mince into a non-stick pan with 400ml of water and simmer (covered) over medium-low heat for 4 mins, stir occasionally. Once rehydrated, allow to cool for 10 mins then stir in egg/egg replacer & flour. Roll mixture into 'meatballs', about 1 tbsp mixture per ball. Then sear the 'meatballs' in a non-stick pan over high heat.

ASSEMBLE: Add pasta & tomato sauce to the pan with the 'meatballs', turn down to medium heat & gently toss to combine. Transfer into baking tray, drizzle over Cheezy Sauce and sprinkle with extra cheezoning. Bake in the oven at 180C for 10-12 mins!