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Roasted garlic, tomato and meat-less mince pasta

This recipe for a plant-based spag bol is made with roasted garlic and balsamic vinegar. Expect a flavour-feast.

Serves 4-6 Total Time 1hr 10 mins


  • 1 pack Meatless Farm Meat Free Mince
  • 250g long pasta (spaghetti or linguine)
  • Handful of cherry tomatoes, cut in half
  • 1 large bulb of garlic
  • A little oil
  • 2 small red onions, finely chopped
  • 2 tbsp balsamic vinegar
  • 1 tin chopped tomatoes
  • 2 tbsp tomato paste
  • 1 small aubergine, cubed
  • Salt and pepper, to taste

To serve:

  • Fresh herbs and nutritional yeast


  1. Place the cherry tomatoes on a lined baking tray and roast them at low heat (120°C-150°C) for 45-60 minutes.
  2. Cut the top off the garlic bulb to expose the cloves, drizzle a little oil over the top and then roast the garlic in the oven at 200°C for 15–20 minutes, or until soft.
  3. In the meantime, cook the chopped red onions in a little oil until translucent. Then,  deglaze the pan with balsamic vinegar and add chopped tomatoes and tomato paste.
  4. Refill the tin with water and pour it into the mix. Allow to simmer for 10 minutes, then transfer to a blender alongside the roasted garlic cloves and blend.
  5. Cook the pasta according to pack instructions.
  6. Meanwhile, cook the aubergine cubes in a pan until softened, then add in the Meatless Farm Meat-Free Mince and cook for 5–10 minutes.
  7. Pour the sauce back into the pan and stir to combine.
  8. Serve the pasta topped with the sauce, fresh herbs and a sprinkle of nutritional yeast.

Shop ‘The Meatless Farm Co.’ range here

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