Pumpkin & Zucchini Pasta, Grasshopper Meatballs & Tomato Sauce

This low-carb dinner dish is not only sustainable but also full of protein! These grasshopper meatballs are made from Dutch Grasshoppers. The founder of the Krekerij, the company which is producing these meatballs, was inspired after listening to a topic-related TED talk. Edible insects don’t need a lot of space, antibiotics and are high in proteins and nutrients. Since he didn’t like the flavor of the plain insects, they turned them into delicious meatballs and burgers. A great idea I think so! Sustainable & Delicious! 🙂

Vegetable pasta, Grasshopper Meatballs & Tomato Sauce

Servings 2 persons
Prep Time 15 minutes
Cook Time 10 minutes


  • Cooking Pot
  • Frying Pan


  • 400 gram Vegetable Pasta like zucchini, carrot and pumpkin
  • 10 Grasshopper Meatballs
  • Some Spring Onions
  • 1 clove Garlic
  • 2 tbsp Olive Oil

The Tomato Sauce

  • 500 gram Passata
  • 1 Shallot
  • 2 tbsp Olive Oil
  • 1 tsp Italian Herbs like oregano, rosemary, sage and thyme
  • 2 tbsp Balsamic Vinegar
  • Some Chiliflakes



  • Let's start with chopping the shallot in cubes and the clove of garlic in slices. You can add more garlic to the sauce if you like, but that is up to you 😉

The Tomato Sauce

  • Pour the olive oil into the cooking pot. Add the shallot and Italian herbs and bake this until glossy.
  • Then add the passata, balsamic vinegar, salt, pepper and chiliflakes. Let this cook for another 5 minutes.

The Pasta

  • Add the olive oil, garlic slices, meatballs and vegetable pasta to the frying pan. Bake this until the vegetable pasta is cooked and the meatballs are hot (about 6 minutes). Then add some salt, pepper and chopped spring onions.


  • Serve the pasta with the tomato sauce and hot meatballs. Like every good pasta, feel free to serve it with some grated (parmesan) cheese!
Course: Dinner
Cuisine: Dutch, Italian, Sustainable

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