Ingredients
For the Sauce and Meatballs:
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Olive oil 5 ml
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KNORR Professional Mixed Herbs Puree 750g 3 g
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Water 800 ml
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Onions, diced 300 g
For the spaghetti:
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Olive oil 20 ml
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Salt 3 g
To serve:
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Basil 15 g
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Vegan Cheese 150 g
Preparation
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For the Sauce and Meatballs:
- Finely dice the onion and sweat in pan over low heat for 10 minutes.
- Add 'The Vegetarian Butcher' NoMeatballs and cook for a further 3 minutes.
- Add boiling water, KNORR Tomato and Basil concentrate sauce, KNORR Proffesional Garlic Puree & Mixed Herbs Puree.
- Simmer for 10 minutes.
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For the spaghetti:
- Into a large pan with boiling salted water add spaghetti. Stir and cook for 8-10 minutes till al dente.
- Drain and toss in olive oil.
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To serve:
- Divide spaghetti into bowls, top with NoMeatballls and sauce.
- Grate over Vegan Hard Cheese, and finely sliced basil.
