Fusilli with vegetable-cheese sauce

Name: fusilli with vegetable-cheese sauce
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 toe garlic; 500 g fusilli; 2 el traditional olive oil; 400 g coarsely chopped wok vegetable; 1 el dried Italian herbs; 210 g vegetarian vegetable balls; 500 g passata di pomodoro; 1 bag grated mature cheese

Pasta with wok vegetables, vegetarian balls, tomato sauce and cheese.

Ingredients

2 toe garlic
500 g fusilli
2 el traditional olive oil
400 g coarsely chopped wok vegetable

1 el dried Italian herbs
210 g vegetarian vegetable balls
500 g passata di pomodoro
1 bag grated mature cheese

Directions

Chop the garlic. Cook the pasta according to the instructions on the package.
Heat the oil in a stir-fry stir-fry in the wok vegetable for 8 minutes. Add the garlic for the last minute.
Add the Italian herbs, the vegetarian balls and the passata and bring the sauce to the boil while stirring.
Heat the sauce for 3 minutes and season with salt and pepper. Stir in half of the cheese.
Divide the pasta over plates. Spoon the vegetable-cheese sauce on top and serve with the rest of the cheese.