30 Minute Vegetarian Meatballs with a Creamy Tomato Tagliatelle

1. Start by adding the sun-dried tomato oil and Quorn Swedish Style Balls into a large non-stick frying pan. Fry for around 10 minutes.
2. Once the balls have taken on some colour, add the onion into the pan along with the sun-dried tomatoes. Season with salt and pepper and continue to fry for 5 minutes, adding the garlic and dried thyme for the final minute of fry time.
3. During this time, add your tagliatelle to salted boiling water. Set your timer to the packet time minus 2 minutes.
4. Add the cream into the pan with the Swedish Style Balls and stir to combine. Combine the cornflour slurry with the vegetable stock and pour into the pan. Continue to cook until thickened.
5. Add in the kale, then transfer the tagliatelle into the pan and cook for a further 2 minutes or until the sauce is thickened and it’s al dente.
6. Enjoy!

Recipe by @beatthebudget