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Lady and The Tramp Style Tagliatelle

It’s time to embrace your inner “Lady and the Tramp” with these Organic Kidney Beans and plant-based mince Tagliatelle Meatballs!


40 mins

4 people


For the meatballs:
100g onion, finely chopped
70g crushed walnuts
170g plant-based mince
1 tsp dried oregano
1 tsp dried basil
1 tsp smoked paprika powder
2 tbsp flax seeds
1 tbsp tamari soya sauce
Salt and pepper to taste
For the tomato sauce:
1 tsp Olive oil
½ small yellow onion
2 cloves garlic, crushed
1 tsp dried basil
1 tsp dried oregano
To serve (optional):
Vegan cheese
Garlic bread


  1. To create the vegan ‘meatballs’ start by placing the kidney beans into a mixing bowl and mashing them with the back of a fork. Combine them with the finely chopped onion, crushed
    walnuts and plant-based mince, then sprinkle in the seasoning: oregano, basil, smoked paprika as well as the flaxseeds and tamari soya sauce. Season to taste with salt and pepper.
  2. With both hands, form bite-size, firm meatballs from the mixture and refrigerate them for 30 minutes.
  3. In the meantime, cook your pasta according to packaging instructions.
  4. In a separate skillet, heat the olive oil and first fry your meatballs until golden on all sides, then transfer them to the oven at 90°C to keep them warm whilst you create the sauce. Heat the olive oil in the skillet, then cook the onion and garlic until translucent. Stir in 1 tablespoon of tomato puree, then pour in the chopped tomatoes. Add the dried herbs, then season to taste with salt and pepper.
  5. Serve your pasta topped with the tomato sauce and meatballs – and a delicious sprinkle of vegan cheese and garlic bread alongside.

Products needed

Whole Wheat Tagliatelle
Mr Organic product
Red Kidney Beans
Mr Organic product
Tomato Puree
Mr Organic product
Italian Chopped Tomatoes
Mr Organic product
Mr Organic logo TRANSPARENT

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