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Vegetarian spaghetti with meatballs
23 Nov 2022 • 1 min read
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- Vegetarian spaghetti with meatballs
Top this supper favourite with basil or a little chopped flat-leaf parsley, if you like. Leave out the Parmesan or use 15g dairy-free cheese if you are also avoiding dairy.
Suitable for Gluten-free | Egg free
Serves 4
Prep time 10 minutes
Cook time 30 minutes
Nutrients per serving:
Ingredients
- 2 tbsp olive oil
- 2 x 400g tins chopped tomatoes
- 1 tbsp aged balsamic vinegar
- 300g gluten-free spaghetti *
For the meatballs:
- 500g meat-free mince *
- 1 tsp finely chopped rosemary *
- Zest of 1 small lemon
- 1 clove garlic, grated
- 25g finely grated Parmesan
Method
Step 1 Put all the ingredients for the meatballs in a bowl and mash together with a fork. Season lightly and then shape into 24 balls. Step 2 Heat a little olive oil in a large lidded pan, add the meatballs and fry gently for about 10 minutes, turning often, until golden all over. Step 3 Add the chopped tomatoes, cover and simmer on a low heat for 15 minutes. Remove the lid and simmer for a further 5 minutes then stir in the balsamic vinegar and season to taste. Step 4 Meanwhile, cook the pasta according to pack instructions. Drain and divide among 4 pasta bowls, then top with the meatball sauce. Shop our Food & Drink range.Sign up for exclusive offers
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