Vegetarian Meatball Pesto Pasta

Vegetarian Meatball Pasta

With more and more people trying to eat more plant based meals for various reasons, it’s really nice to see that lots of shops now stock plenty of meat alternatives making it really easy to cook simple and delicious meals. 

Iceland have brought out a really great range of plant based vegan food and the ones I’ve tried so far are really good! I also love their vegetarian range.

This super quick 15 minute pesto pasta sauce is made using Iceland’s no bull meatballs and they work really well. The beetroot gives them a pink colour inside when they’re cooked and they taste very similar to really tender beef meatballs. 



Makes 2 large portions or 4 smaller ones

  • 1 small diced onion
  • 1 chopped clove garlic
  • 2 tbsp green pesto
  • 192g Icelands no bull meatballs (1 pack)
  • Handful olives 
  • Handful frozen peas
  • 1/2 cup (or 3 ladles) of the water you are using to cook the pasta in
  • 1 vegetable stock cube
  • Salt & pepper to taste
  • Handful toasted pine nuts to sprinkle on top
  • Parmesan to sprinkle on top (obviously don’t add this if you’re vegan)


  1. Begin to cook your pasta
  2. Heat some olive oil in a saucepan
  3. Add the onions and garlic and fry for a few minutes
  4. Spoon in the pesto and stir through
  5. Add the meatballs and olives and stir through
  6. Add the water from your pasta along with the stock cube
  7. Add the peas and mix well with the sauce
  8. Season with salt and pepper
  9. Drain and pop your cooked pasta in a bowl, spoon some of the sauce on top and sprinkle with pine nuts and parmesan

That’s it! Quick, easy and delicious!


With love, Tash ❤

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