Plant based meatballs & spaghetti

Name: Plant based meatballs & spaghetti
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: Pack 12 Pure Farmland Plant based meatballs or pack of smartground plant based crumbles formed into 8-10 meatballs; Seasonings : chicken stock, black pepper, basil, oregano, pink salt, other optional Italian seasonings to your personal taste; Half jar of Newman’s Own Tomato and Basil pasta sauce (no added sugar); 1 tbsp Extra virgin olive oil; 1 tbsp Crushed garlic; Half a White onions sliced into small pieces; leaves Several fresh basil; 1 tsp basil pesto (optional); 1 small bowl of fresh spinach leaves; 1 handful vegan cheddar cheese; 1 /3 pack of super green spaghetti

Shelan @wifeycooksgood

The origin derives from Italian meat balls & spaghetti dish but beef is substituted for plant based meatless beef making it a vegan dish. The sauce used has no added sugar and final cheese toppings consist of vegan cheddar. In addition the spaghetti can either be super green vegetable spaghetti or preferably gluten free.

Shelan @wifeycooksgood

Saved

Ingredients

30 mins

4 servings

Pack12 Pure Farmland Plant based meatballs or pack of smartground plant based crumbles formed into 8-10 meatballs
Seasonings : chicken stock, black pepper, basil, oregano, pink salt, other optional Italian seasonings to your personal taste
Halfjar of Newman’s Own Tomato and Basil pasta sauce (no added sugar)
1 tbspExtra virgin olive oil
1 tbspCrushed garlic
Halfa White onions sliced into small pieces
leavesSeveral fresh basil
1 tspbasil pesto (optional)
1small bowl of fresh spinach leaves
1 handfulvegan cheddar cheese
1/3 pack of super green spaghetti

Saved

Steps

30 mins

1

Add garlic, onion, olive oil, in the skillet on a low heat until onions are transparent.
2

Add the meatballs to the oil and turn on several sides so they cook evenly/ are lightly browned all over.
3

Add desired seasonings to the meatballs mix including fresh basil leaves
4

Next add the tomato and basil pasta sauce and bring to the boil, before covering with a lid and simmering over a low heat for 15/20 minutes
5

While meatballs and sauce are cooking prepare the spaghetti by boiling a pot of water and adding a drop of olive oil and pink salt. Add spaghetti to the pot and cook for 10/15 minutes or until pasta is soft.
6

Finally finish off, by folding in fresh spinach to the sauce and cooking on low heat for further 2 minutes
7

Serve the spaghetti and meatballs on a dish and sprinkle with daiya vegan cheese and fresh basil leaves