Name: Linda McCartney Meatballs With Spaghetti & Tomato Sauce
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 pot(s) Dried Italian Herbs; 8 unit(s) Linda McCartney Vegetarian Meatballs; 1 unit(s) Echalion Shallot; 200 grams Spaghetti; 30 grams Tomato Puree; 1 unit(s) Garlic Clove**; 1 unit(s) Bell Pepper**; 1 sachet(s) Vegetable Stock Powder; 40 grams Grated Hard Italian Style Cheese**; 1 carton(s) Finely Chopped Tomatoes with Basil

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Recipes

Italian Recipes

Linda McCartney Meatballs

With Spaghetti & Tomato Sauce

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Allergens:

Milk

•Egg

The quantities provided above are averages only.

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 war 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.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

1 pot(s)

Dried Italian Herbs

8 unit(s)

Linda McCartney Vegetarian Meatballs

1 unit(s)

Echalion Shallot

200 grams

Spaghetti

30 grams

Tomato Puree

1 unit(s)

Garlic Clove**

1 unit(s)

Bell Pepper**

(May contain traces of: Celery)

1 sachet(s)

Vegetable Stock Powder

40 grams

Grated Hard Italian Style Cheese**

(Contains: Milk, Egg)

1 carton(s)

Finely Chopped Tomatoes with Basil

Nutritional information

Energy (kJ)863 kJ

Energy (kcal)206 kcal

Fat6.6 g

of which saturates3.8 g

Carbohydrate25.7 g

of which sugars19.2 g

Dietary Fiber7.9 g

Protein11.6 g

Salt2.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Bring a saucepan of water up to the boil with 0.5 tsp salt for the pasta. Add the spaghetti (check ingredients for amount) and simmer until tender, 8 mins. Once cooked, drain in a colander, pop back in the pan, drizzle with oil and stir through to stop it sticking together.

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

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

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

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

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