Spaghetti & No-Meat Balls
<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>
1/2 Tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
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
Preheat a large nonstick pan over medium heat and add oil.
Next add Fry’s No-Meat Balls, frying until they’re well browned all over.
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.
Add the olives and chopped basil and mix through. Adjust seasoning to taste.
Spoon the meatballs and sauce over cooked spaghetti or courgette noodles.
Top with fresh basil leaves and vegan parmesan shavings, if using.
Serving Size 4