Spicy, Saucy Plant-Based Meatballs and Spaghetti

Ingredients

• 360 g spaghetti
• 800 g (2 tins) chopped tomatoes
• 1 red or yellow pepper
• 1 red or white onion
• 1 garlic clove
• 1 teaspoon chilli powder
• 1 teaspoon dried oregano
• 1 teaspoon cumin powder
• 1 tablespoon olive oil
• 250 g (approx.) plant-based meatballs (e.g. ‘Linda McCartney’s Vegetarian Meatballs’)

To serve

• fresh herbs

Method

In a large pot, boil water for the spaghetti.

Thinly slice the onion and pepper. In a large frying pan, sauté the chopped onion and pepper in the olive oil until soft. Add the dried oregano, chilli and cumin powder to the pan and fry until you can smell the aromas of the spices.

Add in the plant-based meatballs and fry for 5 minutes or until the meatballs are a little browned. Once the meatballs have browned, add the chopped tomatoes and simmer for five minutes.

By this time, the pasta water should have boiled. Add a generous pinch of salt to the water and then add the spaghetti to cook. Cook the spaghetti according to the packet instructions.

Keep stirring and simmering the sauce on low until the spaghetti is just al-dente.

Drain the spaghetti and add to the pan with the sauce and meatballs. Simmer all together for one final minute before adding chopped fresh herbs to serve.