A bowl of spaghetti with meatballs and sauce

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:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
611 kcal 25 g 9 g 38 g 5 g 60 g 8.5 g 0.6 g

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
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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.

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Vegetarian Recipes