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One-pot vegetarian spaghetti & meatballs
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Vegetarian twist on classic spaghetti and meatballs, a crowd pleaser.
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 300g pkt Birdseye Plant Based succulent Meatballs
  • 1 zucchini, finely chopped
  • 2 garlic cloves, crushed
  • 2 x 410g can crushed tomatoes
  • 750ml (3 cups) vegetable stock
  • 140g (½ cup) tomato paste
  • 30.00 ml chopped fresh continental parsley, plus extra to serve (optional)
  • 250g pkt dried spaghetti pasta
  • 100g (1 cup) coarsely grated cheddar
Instructions:
  • Preheat oven to 200C (180C fan forced).
  • In a large ovenproof frying pan, heat oil over high heat. Cook onion, carrot, and celery for 1-2 minutes until softened. Add meatballs and cook for 5 minutes until golden, stirring occasionally. Mix in zucchini and garlic.
  • Combine crushed tomatoes, vegetable stock, tomato paste, and parsley in the pot. Season with your favorite herbs and spices. Bring the mixture to a boil. Cook for 5 minutes, stirring occasionally. Finally, add the pasta and stir until slightly softened.
  • Bake the dish until the pasta is cooked al dente, then stir in the cheese. Finish by grilling until the cheese is golden and bubbly.
  • Garnish with parsley, if desired, before serving.

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