Here's a fresh take on the classic pasta dish spaghetti and meatballs and is considerably more nutritious. This meal serves as an excellent source of protein, fibre, vitamins and minerals, and is a delicious way to incorporate more vegetables and wholegrains into your diet. It is surprisingly quick and simple: from start to finish it took 20 minutes.
In this recipe I will be using one Sainsbury's Love your Veg! Vegan mix burger and shaping it into mini meatballs. The patty is made of combination of pulses and vegetables, and is warmly spiced with Mediterranean herbs and a mild zingy kick of chilli. If you don't live in the UK, or can't find the burger patties, you can substitute the patty with any other branded Vegan burger or 113g of lean mince of your choosing.
Courgetti, Brown Spaghetti and Veggie Meatballs (V)
Serves 1
Vegan, Halal, Kosher, dairy-free, low GI (Diabetes) friendly
Ingredients:
75g of whole-wheat spaghetti
1 Love your Veg! Vegan Mix Burgers (112.5g)
1 tablespoon of sweetcorn
175g of pasta sauce
4 tablespoons of passata
15-20 courgette ribbons ( peeled with skin on)
1 teaspoon of extra virgin olive oil
Salt and pepper
Method:
1) Divide the burger patty into 7 sections and roll into little, compact meatballs.
2) Add the olive oil to the pan, a pinch of salt and pepper and heat on low heat.
3) When the oil starts to bubble, add the pasta sauce and passata and stir.
4) Increase the heat to low-moderate and place the meatballs in the pan.
5) Cover with the lid and cook for 15 minutes, flipping the meatballs over occasionally.
6) Meanwhile, boil the kettle with 1 litre of water.
7) Once the water has boiled, transfer to a medium metallic pan. Let the water reach boiling point.
8) Add a two generous pinches of salt the pan and wait 30 seconds before adding the spaghetti to pan. Cook to one minute less than packet instructions for al dente.
9) Once the pasta has cooked. Add the courgette and let it blanche for 1 minute.
10) Drain the pasta / courgette ribbons and take the meatballs off the hob.
11) Plate up and serve with nutritional yeast, vegan cheese or any cheese of your choice.
If you want to make this recipe gluten free, just replace the spaghetti with the gluten-free variety. Equally, you could replace the courgette with aubergine, carrot or any other vegetable that can be made into a ribbon.
I hope you enjoy making this! Please comment below how it went, I would love to hear any feedback. Similarly, please share any alterations or changes you made to the recipe.
Thank you,
Noor xo
Comments