Spaghetti & Plant Based Meatballs

a) Meanwhile, halve, peel and chop the shallot into small pieces. b) Halve the pepper and discard the core and seeds. Chop into 1cm sized chunks. c) 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. Transfer to a plate when browned. c) Pop your pan back on medium high heat, add a drizzle of oil and the shallot and fry until softened, 2-3 mins. d) Add the pepper and fry for a further 2-3 mins stirring often.

a) Add the garlic, tomato puree and Italian herbs to the veggies and stir through for 1 minute. b) Add the chopped tomatoes with basil, vegetable stock powder and water (see ingredients for amount). 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.