Serves 2
Creamy, cheesy, hearty meatballs in a delicious sauce - and totally vegan! You can sub in or out whatever greens you have in the fridge for this one - use up broccoli or cavolo nero... spinach would work too, and when you don't have anything fresh then you can definitely use frozen peas! We're now in the habit of freezing at least a good handful of spinach for midweek meals like this - especially through the winter months where an injection of leafy greens does not go amiss!
For the meatballs... we love The Vegetarian Butcher, Heura and Green Cuisine's - but it's a personal choice based on preference and any would work. 
It's really all about the cheesy, creamy sauce... silky and smooth, we melt our (vegan) ched spread into the cream and bolster it up with extra umami flavours. It's indulgent without feeling too rich or stodgy, plant-based and packed with taste.


180g Pasta of choice - we used orecchiette

Olive oil

½ red onion

2 portions of Vegan meatballs

180g Cavolo nero

2 Cloves Garlic

1 tsp Mustard - wholegrain

1 tsp Soy sauce

1/2 cup cream Vegan cream

1 Veggie stock cube

65g Ched spread

A wedge of Lemon, parsley & extra ched spread to serve



Start with the pasta - we used orecchiette but you can use tagliatelle or anything else you fancy! Cook as per the instructions - ours needed 11-13 minutes in boiling, salted water.

Heat a good glug of olive oil in a large frying pan on a medium heat. Slice ½ red onion and add to the pan - cook to soften. Once onions are brown and soft, add your vegan meatballs and fry for 5 min-ish. Add chopped kale or cavolo nero and cook for another few minutes.

Turn down the temperature and add garlic, mustard (1 tsp), soy (1 tsp), 1/4 cup pasta water, 1/2 cup cream & 3/4 stock cube (adjust to taste). Cook down a little before adding ⅓ ched spread and swirling in until melted.

Drain the pasta and add to the pan, add parsley, extra ched and a small squeeze of lemon before serving.

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For this receipe you will need...

  • Ched Spread

    Insteadah Cheddah... Ched Spread... If you're looking for this cheese, I'm afraid we're no longer making it! Our much...

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