Herby Sausage Meatball Spaghetti

Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the courgette and stir-fry until browned on the outside and softened, 5-6 mins.

Meanwhile, pop the meatballs on the top shelf of your oven and bake until browned on the outside and cooked through, 10-12 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Pop a large saucepan of water on to boil with 0.5 tsp salt for the pasta.

Once the courgette has browned and softened, add the garlic and cook for 30 secs more. 

Stir in the chopped tomatoes, dried oregano, chicken stock paste, sugar and water for the sauce (see pantry for both amounts).

Bring to the boil, then lower the heat and simmer until thickened, 8-10 mins.

While the sauce simmers, add the spaghetti to the pan of boiling water and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

When everything's ready, add the cooked pasta, meatballs and cheese to the sauce. Stir to combine and toss to coat. Add a splash more water if needed.