Print Options:

Spaghetti & No-Meat Balls

Yields1 Serving

<p style="font-family:trade-gothic-next-condensed;color: #154732">Serves: 4</p>
<p style="font-family:trade-gothic-next-condensed;color: #154732">Cooking Time: 20 Minutes</p>
INGREDIENTS
 1/2 Tbsp olive oil
 1 small onion, finely chopped
 2 garlic cloves, crushed
 1 box Fry’s No-Meat Balls
 2 cups tomato passata
 1 tsp dried mixed herbs
 1 pouch (90g drained) calamata olives, pitted
 2 Tbsp fresh basil, roughly chopped plus extra for serving
 cooked spaghetti or courgette noodles, for serving
 1/4 cup vegan parmesan shavings, optional, for serving
1

Preheat a large nonstick pan over medium heat and add oil.

2

Saute onion and garlic.

3

Next add Fry’s No-Meat Balls, frying until they’re well browned all over.

4

Add tomato passata, dried mixed herbs and 1/2 cup water, simmering gently for 10-12 minutes until the sauce is slightly reduced and the meatballs well coated.

5

Add the olives and chopped basil and mix through. Adjust seasoning to taste.

6

Spoon the meatballs and sauce over cooked spaghetti or courgette noodles.

7

Top with fresh basil leaves and vegan parmesan shavings, if using.

Nutrition Facts

Serving Size 4