The Vegetarian Butcher Spaghetti and Meatballs
A plant forward version of that Italian classic with The Vegetarian Butcher NoMeatballs.
Italian
Vegetarian
Autumn
Winter
Summer
Spring
Main courses
Ingredients
The Vegetarian Butcher Spaghetti and Meatballs
−
+
£9.14
For the Sauce and Meatballs:
Olive oil
/ml
5.0 ml
0%
KNORR Professional Mixed Herbs Puree 750g
/g
3.0 g
0%
Water
/ml
800.0 ml
0%
Onions, diced
/g
300.0 g
0%
KNORR Professional Garlic Puree 750g
/g
15.0 g
0%
KNORR Tomato & Basil Concentrated Sauce 1.1L
/ml
950.0 ml
0%
The Vegetarian Butcher NoMeatballs 2kg
/g
850.0 g
0%
For the spaghetti:
Olive oil
/ml
20.0 ml
0%
Salt
/g
3.0 g
0%
To serve:
Basil
/g
15.0 g
0%
Vegan Cheese
/g
150.0 g
0%
/
For the Sauce and Meatballs:
-
Olive oil 5.0 ml
-
KNORR Professional Mixed Herbs Puree 750g 3.0 g
-
Water 800.0 ml
-
Onions, diced 300.0 g
For the spaghetti:
-
Olive oil 20.0 ml
-
Salt 3.0 g
To serve:
-
Basil 15.0 g
-
Vegan Cheese 150.0 g
Preparation
-
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.
-
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.
-
To serve:
- Divide spaghetti into bowls, top with NoMeatballls and sauce.
- Grate over Vegan Hard Cheese, and finely sliced basil.
