This recipe is really just a case of throwing any veg into a pan and making a tomato sauce, and I found it very successful!
150g quorn meatballs (half a pack)
1 courgette
1 onion, finely chopped
2 garlic gloves, crushed
400g tinned mushrooms (or fresh, I just didn't have any in)
400g tinned tomatoes
4 'balls' of frozen spinach (or a big handful of fresh spinach)
Parsley
Salt and pepper
100g spaghetti or noodles (dried)
Method:
1. Heat the oil in a large pan. Add the onion and fry until translucent, then add the garlic. Meanwhile, cook the spaghetti according to the instructions.
2. Add the quorn meatballs, courgette and mushrooms and fry for 10 mins, stirring often.
3. When the vegetables have browned, add the tinned tomatoes and spinach. Season well and leave to simmer for 5-10 minutes.
4. Once cooked, drain the spaghetti and add directly to the pan. Cover it in the sauce and you're ready to go!
1. Heat the oil in a large pan. Add the onion and fry until translucent, then add the garlic. Meanwhile, cook the spaghetti according to the instructions.
2. Add the quorn meatballs, courgette and mushrooms and fry for 10 mins, stirring often.
3. When the vegetables have browned, add the tinned tomatoes and spinach. Season well and leave to simmer for 5-10 minutes.
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| Mmmm, meat-free goodness... |
This dish works great for lunches but also nice enough for an evening meal!
Enjoy,
Alice
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