The plant-based recipe before the EcoTrail

Vegetarian meatballs and tomato pappardelle. Here's the meal proposed by ACCRO to EcoTrail Paris participants, on the eve of their event.
Find below the full recipe to treat your taste buds before a competition like the EcoTrail Paris.

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Ingredients for 2 to 3 people

• 200 g ACCRO vegetable pellets
• 200 g pappardelle pasta
• 400 g tomato paste
• 100 g green asparagus
• 1 onion
• 1 garlic clove
• 1 Tbsp. olive oil
• 1 sprig thyme
• basil
• parmesan
• salt, pepper

Preparation time

20 minutes

Cooking time

52 minutes

The step-by-step recipe

1. Bake the ACCRO vegetable dumplings at 180°C for 7 minutes. Keep warm. Cut the asparagus tips.
2. Heat the olive oil in a sauté pan. Add the asparagus tips. Cover and cook over a low heat for 5 min.
3. Slice an onion. In a casserole dish, sweat the sliced onion in olive oil for 3 minutes, then add the tomato paste. Add a clove of garlic and a sprig of thyme. Season with salt. Cover and cook over a low heat for 30 min.
4. Remove the garlic and thyme. Taste and adjust seasoning.
5. Meanwhile, cook the pasta in boiling water for 7 min. Drain. Coat with sauce.
6. Arrange the pasta on a plate, and add the asparagus tips and meatballs. Garnish with Parmesan shavings and a few basil leaves. Serve up!
7. Chef's tip: depending on the season, you can replace the asparagus with pan-fried zucchini.
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See the recipe in pictures

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Fancy another dish? Find the recipe for Veggie Chop with Cream and Mushrooms just HERE.