HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMeatless Linda McCartney Meatballs & Spaghetti
Meatless Linda McCartney Meatballs & Spaghetti

Meatless Linda McCartney Meatballs & Spaghetti

With Grated Cheese & Tomato Sauce

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Spaghetti and meatballs. What’s not to love? This veggie twist on the classic is packed with a thick tomatoey saucre, fresh yellow pepper and shallot. Buon appetito.

Allergens:Cereals containing GlutenSoyaCeleryMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 grams


(ContainsCereals containing Gluten)

1 unit(s)


1 unit(s)

Yellow Pepper

1 unit(s)

Garlic Clove

1 pack(s)

Linda McCartney Vegetarian Meatballs

(ContainsCereals containing Gluten, Soya)

1 sachet

Tomato Puree

1 pot(s)

Italian Style Herbs

1 pack(s)

Finely Chopped Tomatoes with Basil

1 sachet

Vegetable Stock Powder


1 sachet

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3339 kJ
Energy (kcal)798 kcal
Fat17.0 g
of which saturates5.0 g
Carbohydrate105 g
of which sugars21.0 g
Protein47 g
Salt5.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Bring a saucepan of water up to the boil with 0.5 tsp salt for the pasta. b) Add the spaghetti (check ingredients for amount) and simmer until tender, 8 mins. c) Once cooked, drain in a colander, pop back in the pan, drizzle with oil and stir through to stop it sticking together.


a) Meanwhile, halve, peel and chop the shallot into small pieces. b) Halve the pepper and discard the core and seeds. c) Chop into 1cm sized chunks. d) Peel and grate the garlic (or use a garlic press).


a) Heat a drizzle of oil in a frying pan on medium high heat. b) Fry the veggie meatballs until starting to brown, 5-6 mins, turning frequently. c) Remove from the pan to a plate. d) Pop your pan back on medium high heat, add a drizzle of oil and the shallot and fry until softened, 2-3 mins. e) Add the pepper and fry for a further 2-3 mins stirring often.


a) Add the garlic, tomato puree and Italian herbs to the veg and stir through for 1 minute. b) Add the chopped tomatoes, vegetable stock powder and water (see ingredients for amounts). c) Mix together, bring to a boil, then lower the heat and pop the veggie meatballs back in. d) Simmer until the veggie meatballs are piping hot and the sauce has thickened, 5-6 mins.


a) Once the sauce is cooked, taste and season with salt and pepper if you feel it needs it. b) Once everything is cooked, add the pasta to the pan with the sauce along with half the hard Italian cheese. c) Gently mix to combine.TIP: Add a splash of water if needed.


a) Divide the pasta equally between plates. b) Sprinkle with the remaining hard Italian cheese and enjoy!