For the Sauce and Meatballs:

For the spaghetti:

To serve:

  • Basil 15.0 g
  • Vegan Cheese 150.0 g


  1. 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.
  2. 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.
  3. To serve:

    • Divide spaghetti into bowls, top with NoMeatballls and sauce.
    • Grate over Vegan Hard Cheese, and finely sliced basil.
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