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Five Yum Friday

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Looking for food to make you feel good?

Hey, we feel you. And we want to help. Presenting our world-famous Easy Cheesy Meatball Pasta.

A dish so delicious, so herby and so downright tomato-y, that it can’t fail to perk you right up.

Use your favourite plant-based meatballs (and be sure to defrost them if they’re frozen) or if you’ve got a little bit more time on your hands, make your own! We believe in you.

This is an easy vegan meal for beginners learning to cook, it really is a simple veggie recipe.

If you're looking for gluten free pasta recipes, make sure you just swap in your favourite pasta that feels good for you!



Pasta Sauce

  • 2 tbsp oil from jar of sun dried tomatoes
  • 2 red onions
  • 4 cloves garlic
  • 1 sprig fresh rosemary
  • 4 sprigs fresh thyme
  • 1 tsp chilli flakes (more to taste)
  • 5 sun dried tomatoes
  • 1 red pepper
  • 2 tbsp tomato puree
  • 400g cherry tomatoes
  • 400g chopped tomatoes
  • 200ml water

Everything Else

  • 12 plant-based meatballs (defrosted)
  • 50g dairy-free cheese
  • 300g wholewheat penne pasta
  • 15g fresh basil leaves
  • Salt and pepper to taste


  • Kettle (boiled)
  • Large saucepan
  • Large deep frying pan with lid


  1. 1.

    First, prepare the ingredients. Peel and finely dice the onions. Peel and grate the garlic. Finely dice the rosemary and thyme. Finely slice the sun dried tomatoes. Halve, trim, core and dice the pepper into 1cm chunks. Finely dice the cherry tomatoes. Coarsely grate the dairy-free cheese.

  2. 2.

    Now, make your sauce. Warm the oil from a jar of sun dried tomatoes in a large deep frying pan over a medium heat. Add the onions and a small pinch of salt to the pan and stir for 4-5 minutes. Add the garlic, rosemary, thyme and chilli flakes to the pan and stir for 1 minute. Add the sun dried tomatoes and red pepper to the pan and stir for 3-4 minutes until the pepper is tender. Add the tomato puree to the pan and stir for 1 minute. Add the cherry tomatoes to the pan and stir for 3 minutes until soft. Pour the chopped tomatoes into the pan, pour the water into the empty tin, pour the water into the pan, stir so the sauce is well mixed and let simmer for 3-4 minutes.

  3. 3.

    Now, add the vegan meat. Put the plant based meatballs into the pan making sure they’re evenly spaced out across the top of the sauce. Put the lid on the pan, turn the heat right down and leave to simmer for 12-15 minutes. Give the pan a gentle shake every couple of minutes to make sure the sauce doesn’t catch.

  4. 4.

    While the sauce is simmering, cook the pasta according to the package instructions. Take the pasta out of the pan 2 minutes before it’s completely cooked through. Drain the pasta, pour it into the pan and gently fold it into the sauce, ensuring the pasta is completely covered and the meatballs remain completely intact. Evenly sprinkle the grated dairy-free cheese over the sauce. Sprinkle the basil leaves over the cheese, put the lid on the pan and leave to simmer for 3-4 minutes until the cheese is completely melted. Take the lid off the pan, spoon the pasta into 4 bowls and serve immediately.